Hunter’s Chicken with Creamy Mushroom Sauce
with Dark Meat Chicken, Roasted Potatoes & Broccoli
- Milk
Paprika-kissed dark meat chicken is swathed in a velvety mushroom sauce with Dijon mustard sass! Crispy golden potatoes and roasted broccoli complete this dish that delivers restaurant-worthy comfort food without the fuss.
Ingredients
12 ounce
Potatoes
1 unit
Onion
4 ounce
Button Mushrooms
10 ounce
Diced Chicken Thighs
4 ounce
Cream Sauce Base
(Contains: Milk)
2 teaspoon
Paprika
1 unit
Beef Stock Concentrate
1 unit
Broccoli
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Roughly chop parsley.
-
Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread out across entire sheet.)
-
Roast potatoes on top rack for 5 minutes, then remove sheet from oven. Carefully add broccoli to empty side of sheet; toss with a drizzle of oil, salt, and pepper. Return to top rack and roast until broccoli is browned and potatoes are tender and crisped, 15-20 minutes more. (For 4, leave potatoes roasting; add broccoli to a second sheet and roast on middle rack.)
-
Meanwhile, open package of chicken* and drain off any excess liquid. Season with 1 tsp paprika (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the paprika later.)
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, undisturbed, until browned, 1-2 minutes.
-
Continue to cook, stirring occasionally, until cooked through, 3-4 minutes more. Turn off heat; transfer chicken to a plate.
-
While chicken cooks, halve, peel, and finely dice onion.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add onion; cook, stirring occasionally, until beginning to soften, 1-2 minutes.
-
Add a drizzle of oil and mushrooms; cook, stirring occasionally, until browned and softened, 3-4 minutes.
- Stir cream sauce base, mustard, stock concentrate, remaining paprika, and ½ cup water (1 cup for 4 servings) into pan with veggies.
- Add chicken and stir to combine. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper.
- Divide potatoes and broccoli between plates. Top potatoes with chicken with creamy mushroom sauce. Garnish with parsley and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy mushroom sauce was the star of the dish 🍲, earning rave reviews; some found the overall flavor mild or the Dijon mustard a touch overpowering.
- Ease of prep: Most found it straightforward to cook, though the number of steps and chopping involved made it feel more time-consuming than expected.
- Suggestions: Use less water than the recipe calls for — many found the sauce turned runny or soup-like; adding a little cornstarch helped thicken it nicely. Serve over mashed potatoes, rice, or pasta rather than roasted potatoes to better complement the saucy chicken.
- Leftovers: This dish reheated well and made generous portions, with several reviewers enjoying it the next day.
- Chicken: The diced dark meat chicken drew consistent criticism for being fatty, gristly, and unevenly cut; those who prefer a cleaner bite may want to trim pieces before cooking or use their own cubed chicken thighs.
