Seared Ranch Chicken & Cauliflower-Potato Mash
with Caramelized Onion-Dijon Gravy
- Wheat
- Milk
Golden ranch-crusted chicken with crispy skin meets velvety cauliflower-potato mash and silky caramelized onion Dijon gravy. This one-pan comfort food wonder builds layers of flavor in under 30 minutes - the chicken creates fond for the tangy gravy while garlic powder amplifies the creamy mash. Gourmet taste without the fuss!
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 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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 potato cooking liquid, then drain.
- Return cauliflower and potatoes to pot. Add 2 TBSP butter (4 TBSP for 4 servings), ½ tsp garlic powder (1 tsp for 4), salt, and pepper.
- Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed.
-
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.
-
Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. TIP: Lower heat if chicken browns too quickly.
-
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 (1 cup for 4), and 1 tsp mustard (2 tsp for 4). Cook, stirring, until gravy thickens, 1-2 minutes.
-
Cut chicken into slices.
-
Divide chicken and cauliflower-potato mash between plates. Spoon gravy over mash and garnish everything with remaining ranch spice. Serve.
