Ranch Chicken & Cauliflower-Potato Mash
with Dijon Onion Gravy
- Wheat
- Milk
Golden ranch-crusted chicken tops a velvety cauliflower-potato mash drizzled with silky caramelized onion Dijon gravy. This one-pan comfort meal builds layers of flavor in a little over 30 minutes—the chicken creates fond (those flavorful browned bits in the pan!) for the tangy gravy while garlic amplifies the creamy mash.
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
10 ounce
Cauliflower Florets
1 tablespoon
Ranch Spice
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Cut cauliflower into bite-size pieces if necessary. Peel and dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.
-
Place cauliflower and potatoes 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 cooking liquid, then drain.
-
While cauliflower and potatoes cook, pat chicken* dry with paper towels; season all over with 1 tsp Ranch Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Ranch Spice later.)
-
Heat a drizzle of oil in a medium, preferably nonstick, pan (large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken browns too quickly.
-
Turn off heat; transfer to a cutting board. Wipe out pan.
- While chicken cooks, return drained cauliflower and potatoes to pot. Add 2 TBSP butter, ½ tsp garlic powder (you’ll use the rest in next step), salt, and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings).
- Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved cooking liquid as needed.
- Keep covered off heat until ready to serve.
-
In pan used for chicken, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-low heat. Add onion, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 5-8 minutes.
-
Add 1 tsp flour (2 tsp for 4) and cook, stirring constantly, 30-60 seconds. Add stock concentrate, ½ cup water, and 1 tsp mustard (1 cup water and 2 tsp mustard for 4). Cook, stirring, until gravy has thickened, 1-2 minutes.
-
Slice chicken crosswise.
-
Divide chicken and cauliflower-potato mash between plates. Spoon gravy over mash and garnish everything with remaining Ranch Spice. Serve.
