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Pan-Roasted Chicken in Mushroom-Dijon Sauce

with Parmesan Mash & Thyme-Spiced Carrots

Cooking time

35 minutes




710 /serving

It’s tough to choose our favourite aspect of this recipe. It might be those smooth and fluffy mashed potatoes tanged up with a good dose of Parmigiano Reggiano cheese. Or it could be the seasoning of fresh thyme and pepper on the tender oven-roasted carrots. Maybe we most love the voluptuous pan sauce of premium mushrooms, garlic and sharp Dijon that covers the tender chicken. Put this winter winner together, and you decide!

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 450g Potatoes
  • 200g Carrots
  • 1 Garlic clove
  • 1 Scallion
  • 1 Bunch of thyme
  • 90g Premium mushrooms
  • 12g Chicken demi-glace
  • 15ml Dijon mustard
  • 30g Parmigiano Reggiano (contains rennet)
  • 10g Old Country spice blend (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan (non-stick if possible)
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
12 g
1260 mg
Total Carbs
59 g
7 g
51 g
8 g
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Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pick the thyme leaves off the stems, discarding the stems; roughly chop the leaves. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with ½ the thyme, ½ the spice blend and a drizzle of oil; season with S&P and arrange in a single, even layer. Roast in the oven, 20 to 25 minutes, flipping the carrots halfway through, until tender when pierced with a fork. Set aside in a warm spot.
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Make the mash
While the carrots roast, peel and medium-dice the potatoes. To the pot of boiling water, add the potatoes and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the potatoes, gradually adding the reserved cooking water until you achieve your desired consistency; stir in the Parmigiano Reggiano and season with S&P to taste. Set aside in a warm spot.
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Cook the chicken
In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 7 to 9 minutes per side (2 to 3 minutes per side for chicken fillets), flipping often, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Cut off and discard the root ends of the premium mushrooms; slice crosswise into ¾ inch pieces.
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Make the mushroom-Dijon sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the premium mushrooms, white bottom of the scallion, garlic and remaining thyme; sauté, stirring occasionally, 2 to 3 minutes, until the mushrooms begin to brown. Add ¼ cup water (double for 4 portions), the demi-glace and Dijon mustard. Cook, 1 to 2 minutes, until fragrant and slightly thickened. Adjust the seasoning with S&P to taste.
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Plate your dish
Divide the mashed potatoes between your plates. Top with the roasted carrots and pan-roasted chicken (slice beforehand if desired). Top the chicken with the mushroom-Dijon sauce and as much green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.