Directions
- 1Season boneless, skinless chicken thighs with salt, Italian herbs, chilli flakes, parsley, garlic powder, onion powder, paprika, and olive oil. Mix until the color changes.
- 2Cut potatoes into thick chunks and boil in cold water for 12-14 minutes until fork-tender.
- 3Steam the potatoes for 5 minutes, then mash until smooth and fluffy.
- 4Add light butter, warm milk, salt, and garlic powder to the mashed potatoes; mix until smooth and fluffy.
- 5Place chicken thighs on a baking sheet and oven bake or air fry at 200°C/400°F for 22-25 minutes until golden and juicy.
- 6For the creamy sauce, add light butter to a pan. Add the seasoning mix and toast for 2 minutes on low heat.
- 7Add milk, light cream cheese, parmesan cheese, and spinach to the pan. Stir until thick and creamy.
- 8Slice the cooked chicken into cubes and serve with mashed potatoes and creamy sauce.
Ingredients
- 800 g Raw 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 Raw 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
- 40 g Grated Parmigiano Cheese
- 1 handful Chopped Spinach
Equipment
baking sheetpotknifeforkmasherpanmeasuring cupsmeasuring spoons
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