Directions
- 1Season the chicken thighs with salt, Italian herbs, chilli flakes, parsley, garlic powder, onion powder, paprika, and olive oil. Mix until the color changes.
- 2Cut the potatoes into thick chunks.
- 3Drop potatoes into a pot of cold water and boil for 12-14 minutes until fork-tender.
- 4Steam for 5 minutes.
- 5Mash the potatoes until smooth and fluffy.
- 6Add light butter, warm milk, salt, and garlic powder to the mashed potatoes. Mix until smooth and fluffy.
- 7Place the chicken on a baking sheet and bake or air fry at 200°C/400°F for 22-25 minutes until golden and juicy.
- 8For the creamy sauce, add light butter to a pan. Add the seasoning mix and let it toast.
- 9Add milk, light cream cheese, parmesan cheese, and spinach to the pan. Stir until thick and creamy.
- 10Serve the chicken with the mashed potatoes and creamy sauce.
Ingredients
- 800 g boneless chicken thighs
- 1.5 tsp salt
- 2 tsp Italian herbs
- 1.5 tsp chilli flakes
- 1.5 tsp parsley
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp paprika
- 2 tsp olive oil
- 800 g white potatoes
- 20 g light butter
- 125 ml warm skimmed milk
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 10 g light butter
- 0.75 tsp salt
- 0.75 tsp Italian herbs
- 0.75 tsp chilli flakes
- 0.75 tsp garlic powder
- 0.75 tsp onion powder
- 0.75 tsp parsley
- 0.75 tsp paprika
- 250 ml skimmed milk
- 140 g light cream cheese
- 40 g parmesan cheese
- 1 handful chopped spinach
Equipment
baking sheetpotknifeforkmasherpanmeasuring cupsmall bowl
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