Thyme Chicken with Creamy Spinach Sauce and Garlic Mashed Potatoes

Indulge in a restaurant-quality meal right at home with this thyme chicken and creamy spinach sauce recipe. Tender chicken cutlets are seasoned with aromatic thyme and pan-seared to golden perfection, then draped in a luscious spinach cream sauce that’s both rich and comforting.

Paired with fluffy garlic mashed potatoes and caramelized roasted broccoli, this dish strikes the perfect balance between elegance and ease. It’s a complete dinner that comes together in under an hour, making it ideal for busy weeknights when you crave something special.

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Ingredients

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice potato into ½-inch pieces.
2. Place potato in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potato to pot and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover and set aside until ready to serve.
3. While potato cooks, cut broccoli into bite-size pieces if necessary. Finely chop spinach.
4. Toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
5. Pat chicken dry with paper towels; season all over with thyme, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate and tent with foil to keep warm.
6. In a medium bowl, combine spinach, cream sauce base, mustard and ½ cup plain water. Heat the same pan over medium heat. Add spinach mixture; cook until spinach has wilted and sauce has thickened slightly, 2-4 minutes. Season with salt and pepper.
7. Divide mashed potato, roasted broccoli and chicken between plates. Top chicken and mashed potato with creamy spinach sauce and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for quicker cooking.

Can I make this dish dairy-free?

The cream sauce base contains milk, so it’s not dairy-free as written. You could try a dairy-free cream substitute, but the texture and flavor may vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.