---
title: Cuban-Spiced Chicken & Creamy Gravy
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cuban-spiced-pork-chops-and-creamy-gravy-683ef4654f0aea7ad2a1b615
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Protein Smart
  - High Fiber
  - Easy Prep
  - Carb Conscious
  - GLP-1 Friendly
rating: 4.0
rating_count: 43
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: The Cuban spice blend was delicious, though some felt it didn't taste authentically Cuban.
  - theme: Suggestions
    text: Consider swapping broccoli for asparagus if you're not a fan of the former.
nutrition:
  calories: 560
  protein: 47
  fat: 27
  saturated fat: 8
  carbohydrates: 36
  sugar: 14
  fiber: 10
  cholesterol: 150
  sodium: 1080
  potassium: 1620
  calcium: 170
  iron: 5.2
image: "https://images.recipes.furrysalamander.com/Cuban%20Recipes/cuban-spiced-chicken-creamy-gravy.avif"
---

Preheat oven to 425F. Wash and dry produce. Trim, peel, and cut @carrot{12%oz} on a diagonal into ½ inch thick pieces. Halve, peel, and finely chop @shallot{2%unit}.

Toss @broccoli{16%oz} (or @asparagus{16%oz} as a swap) and carrots on a #baking sheet{} with a large drizzle of @cooking oil{5%tsp}, half the @garlic powder{1%tsp}, and as much @chipotle powder{1%tsp} as you like (we used ¼ tsp, ½ tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, ~{15%minutes}.

While vegetables are cooking, pat @chicken cutlets{24%oz} dry with @paper towels{} and season all over with half of the @cuban spice blend{1%tbsp}. Heat a large drizzle of oil in a #large pan{} over medium-high heat. Add chicken; cook until browned and cooked through, ~{6%minutes} per side. TIP: Lower heat if pork begins to brown too quickly. Turn off heat; transfer chicken to a plate. Wipe out pan and remove from heat.

Keeping same pan off heat, add a drizzle of oil and shallots; cook until lightly browned, ~{2%minutes}. TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken. Add @water{¼%cup}, @chicken stock concentrate{2%unit}, and @cream cheese{4%tbsp}. Cook, whisking continuously with a #whisk{}, until sauce has thickened, ~{3%minutes}. Once sauce has thickened, stir in @butter{2%tbsp}. Taste and season with salt and pepper if desired.

Slice chicken crosswise. Divide roasted vegetables and chicken between plates. Top chicken with sauce and squeeze desired amount of @lime{2%unit} juice on roasted vegetables.

Serve.