We discovered the tastiest way to sneak veggies into your daily routine—add them to mashed potatoes! In this case, we stir in fresh baby spinach; it adds a hint of green plus a silky texture to the creamy mash. Delicious & nutritious it's a win-win. These hearty potatoes are the perfect side to pair with pan-roasted chicken breast topped with a creamy mushroom-Dijon mustard pan-sauce.

Creamy Mushroom Chicken with Mashed Potatoes & Wilted Spinach


2 x Chicken breast

Cream cheese

Chicken stock base & Dijon mustard blend

Zesty House Blend

½ lemon



15 oz potatoes

Garlic cloves

Garlic herb butter




Medium Pot


Microplane or Grater

Medium Skillet

Potato Masher or Fork

Vegetable Peeler

Creamy Mushroom Chicken with Mashed Potatoes & Wilted Spinach

Regular price
Sale price






*Approximate Values Based On My Fitness Pal


    Peel potatoes, then cut into 1-inch pieces

    Thinly slice garlic clove

    Trim stem ends from mushrooms, then thinly slice caps

    Separately, finely grate ½ teaspoon lemon zest, then squeeze 1 teaspoon lemon juice

    Cut any remaining lemon into wedges

    Finely chop parsley

    Pat chicken dry and season with house blend


    Step 1: Cook Potatoes

    Transfer potatoes to a medium pot. Add enough salted water to cover by 1-inch. Cover and bring to a boil over high heat. Uncover and cook until potatoes are tender when pierced with a fork, 10–12 minutes.

    Step 2: Wilt Spinach

    Place spinach in colander. Add half of the garlic to pot with potatoes for the last 2 minutes of cooking. Reserve ¼ cup cooking water, then drain potatoes over spinach. Return to pot and cover to keep warm.

    Step 3: Cook Chicken & Mushrooms

    Heat 2 teaspoons oil in a medium skillet over medium–high. Add chicken and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate. Add mushrooms and 1 tablespoon oil to same skillet. Season with salt and pepper. Cook, stirring occasionally, until tender, 2–3 minutes. Stir in remaining sliced garlic.

    Step 4: Finish Sauce

    Add broth mixture to skillet with mushrooms. Bring to a boil, scraping up browned bits from the bottom; cook until reduced by half, 2–3 minutes. Reduce heat to medium. Whisk in cream cheese and lemon juice until sauce is smooth. Season to taste with salt and pepper. Return chicken and any juices to skillet and turn to coat in sauce. Cover to keep warm.

    Step 5: Finish Potatoes & Serve

    Warm potatoes over medium heat. Transfer reserved cooking water, garlic herb butter and lemon zest to pot. Use a potato masher or fork to mash potatoes until smooth. Serve mashed potatoes on plates, topped with chicken, mushrooms, and sauce. Serve with any lemon wedges alongside for squeezing over top and garnish with parsley. Enjoy!