Smothered Chicken with Onion Gravy
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Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

plus Mashed Potatoes & Garlicky Green Beans

Got yourself a new boo and you’re ready to make it “Kitchen Official?” This is one of those feels-like-home recipes that’s absolutely guaranteed to please. You’ll season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy!

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


6 ounce

Green Beans

1 unit

Yellow Onion

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

1 teaspoon

Dried Rosemary

1 tablespoon


(Contains Wheat)

1 unit

Beef Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories610 kcal
Fat32 g
Saturated Fat16 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber5 g
Protein38 g
Cholesterol165 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Potato Masher
Baking Sheet
Aluminum Foil
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings).

Cook Potatoes

• Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain. • Return potatoes to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast Green Beans

• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. • Cover with foil to keep warm until ready to serve.

Season & Cook Chicken

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with half the rosemary (all for 4 servings), remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make Gravy

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-low heat. Add diced onion; cook, stirring, until softened, 2-3 minutes. • Sprinkle onion with flour; stir until coated. Whisk in ½ cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If gravy seems too thick, stir in another splash of water.


• Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Chicken is fully cooked when internal temperature reaches 165°.