Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

Enjoy a hearty yet balanced dinner featuring tender roasted chicken paired with crispy roasted potatoes, vibrant steamed broccoli, and a side of perfectly sautéed mushrooms smothered in a silky, creamy mushroom gravy. This dish delivers a satisfying blend of savory flavors with a comforting, gourmet touch.

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NUTRITION

390kcal
Protein
43.3g
Fat
10.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato (approx. 150g)

1 cup Broccoli

1 cup Sautéed Mushrooms (white)

1 cup Mushrooms for Gravy (cremini)

1/4 cup Unsweetened Almond Milk

1/4 cup Low-Sodium Chicken Broth

2 tsp Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into cubes and toss with 1 teaspoon olive oil, salt, pepper, and a sprig of thyme. Spread on a baking sheet.

  • 2

    Place the chicken breast on another lightly oiled baking tray, season with salt, pepper, chopped garlic, and remaining thyme. Add a few potato cubes around if desired.

  • 3

    Roast the chicken and potatoes in the oven. The potatoes should take about 25-30 minutes until tender and crispy, while the chicken should be roasted for 20-25 minutes until fully cooked (internal temperature reaches 165°F).

  • 4

    Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the 1 cup of white mushrooms and sauté until golden brown, about 5-7 minutes. Remove and set aside.

  • 5

    In the same skillet, add the cremini mushrooms (1 cup) and minced garlic (from the two cloves) and sauté for 3-4 minutes until softened.

  • 6

    Pour in the low-sodium chicken broth and unsweetened almond milk. Allow the mixture to simmer, stirring occasionally until it thickens into a creamy gravy, about 3-5 minutes. Season with salt and pepper to taste.

  • 7

    Steam the broccoli in a steaming basket or microwave with a splash of water until tender-crisp, about 3-4 minutes.

  • 8

    To plate, slice the roasted chicken and serve with a portion of roasted potatoes, steamed broccoli, and top with both the sautéed mushrooms and the creamy mushroom gravy drizzled over.

Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Potatoes with Broccoli, Sautéed Mushrooms, and Creamy Mushroom Gravy

Enjoy a hearty yet balanced dinner featuring tender roasted chicken paired with crispy roasted potatoes, vibrant steamed broccoli, and a side of perfectly sautéed mushrooms smothered in a silky, creamy mushroom gravy. This dish delivers a satisfying blend of savory flavors with a comforting, gourmet touch.

NUTRITION

390kcal
Protein
43.3g
Fat
10.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato (approx. 150g)

1 cup Broccoli

1 cup Sautéed Mushrooms (white)

1 cup Mushrooms for Gravy (cremini)

1/4 cup Unsweetened Almond Milk

1/4 cup Low-Sodium Chicken Broth

2 tsp Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into cubes and toss with 1 teaspoon olive oil, salt, pepper, and a sprig of thyme. Spread on a baking sheet.

  • 2

    Place the chicken breast on another lightly oiled baking tray, season with salt, pepper, chopped garlic, and remaining thyme. Add a few potato cubes around if desired.

  • 3

    Roast the chicken and potatoes in the oven. The potatoes should take about 25-30 minutes until tender and crispy, while the chicken should be roasted for 20-25 minutes until fully cooked (internal temperature reaches 165°F).

  • 4

    Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the 1 cup of white mushrooms and sauté until golden brown, about 5-7 minutes. Remove and set aside.

  • 5

    In the same skillet, add the cremini mushrooms (1 cup) and minced garlic (from the two cloves) and sauté for 3-4 minutes until softened.

  • 6

    Pour in the low-sodium chicken broth and unsweetened almond milk. Allow the mixture to simmer, stirring occasionally until it thickens into a creamy gravy, about 3-5 minutes. Season with salt and pepper to taste.

  • 7

    Steam the broccoli in a steaming basket or microwave with a splash of water until tender-crisp, about 3-4 minutes.

  • 8

    To plate, slice the roasted chicken and serve with a portion of roasted potatoes, steamed broccoli, and top with both the sautéed mushrooms and the creamy mushroom gravy drizzled over.