Blueberry-Thyme Chicken & Creamy Mashed Potatoes with Roasted Asparagus & Carrots
Family Friendly

Blueberry-Thyme Chicken & Creamy Mashed Potatoes

with Roasted Asparagus & Carrots

45 MIN
4 Servings
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    • with Chicken Breasts

    From the Test Kitchen

    Here, you'll elevate simply seared chicken by topping it with a delicately fruity pan sauce featuring fresh thyme, shallot, butter, and sweet blueberry bourbon spread. Simple sides of mashed potatoes (with a touch of crème fraîche) and roasted carrots and asparagus round out the dish.
    9 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Blueberry-Thyme Chicken & Creamy Mashed Potatoes with Roasted Asparagus & Carrots
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1¼ lbs Potatoes
    • ¼ cup Crème Fraîche
    • 2 oz Blueberry Bourbon Spread
    • 1 Shallot
    • 1 bunch Thyme
    • ¾ lb Carrots
    • ¼ cup Vegetarian Worcestershire Sauce
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 oz Salted Butter
    • ¾ lb Asparagus
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Pick the thyme leaves off the stems. Peel and finely chop the shallot. In a bowl, combine the blueberry bourbon spread, worcestershire sauce, thyme leaves, chopped shallot, and 1/4 cup of water.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved asparagus on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken with the finished sauce. Enjoy!

    Tips from Home Chefs

    Blueberry-Thyme Chicken & Creamy Mashed Potatoes

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Pick the thyme leaves off the stems. Peel and finely chop the shallot. In a bowl, combine the blueberry bourbon spread, worcestershire sauce, thyme leaves, chopped shallot, and 1/4 cup of water.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved asparagus on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    Cook the chicken
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken with the finished sauce. Enjoy!

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