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Asiago and Spinach-Crusted Chicken
with Lyonnaise-style potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
- Gluten-Smart
Chef
Sarah Thomsen
A chicken this chock-full of flavor should take two hours and a whole lot of pots and pans to bring to fruition. But no! We've narrowed that down to just 30 minutes. In 30 minutes, you will have a succulent chicken breast with fresh spinach and funky Asiago atop, plus herbaceous potatoes on the side. Start your timers…
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 11 oz. Red Potatoes
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2 oz. Garlic & Herb Cheese Spread
- 1 Shallot
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1 oz. Shredded Asiago Cheese
- ½ oz. Baby Spinach
- 2 tsp. Garlic Pepper
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories600
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Carbohydrates40g
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Net Carbs36g
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Fat31g
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Protein45g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using pork chops, pat dry. Cook in pan until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook in pan until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Potatoes and Prepare Ingredients
Cut potatoes into 1/2" slices. Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave uncovered until beginning to soften, 2-4 minutes.
Carefully remove from microwave.While potatoes heat, stem thyme.Peel and thinly slice shallot.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Finish the Potatoes
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add softened potatoes and shallots to hot pan and stir occasionally until tender and golden-brown, 4-6 minutes.
Stir in garlic pepper, thyme, and a pinch of salt.Remove from burner. Transfer potatoes to a plate and tent with foil. Wipe pan clean and reserve. -
3 Make the Topping
Return pan used to cook potatoes to medium-high heat and add 1 tsp. olive oil. Add spinach to hot pan and stir often until wilted, 30-60 seconds.
Stir in cheese spread and half the shredded cheese (reserve remaining for potatoes) until melted and combined.Remove from burner. -
4 Cook Chicken and Finish Dish
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Flip chicken and evenly add topping. Cook until browned on second side, 2-3 minutes.Remove from burner. Transfer pan to hot broiler and broil until topping has lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Don't text and broil! Keep an eye on oven as topping may burn easily under broiler. Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, garnishing potatoes with remaining shredded cheese. Bon appétit!
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