Culinary Collection

Chicken and Thyme Gravy

with twice-baked potato and honey roasted carrots

Prep & Cook Time: 50-60 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Don't get worried about putting this meal together: time is on your side. Get it? Get it? We'll put away the corny jokes this time, because this meal speaks for itself. Especially this thick, delicious gravy, perfect for the chicken or potatoes (or both!). The gravy comes together in no time whatsoever, despite being loaded with herbaceous thyme. Get it? Ok, we're done now. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Carrot
  • Info
    2 oz. Shredded Asiago Cheese
  • Info
    2 oz. Sour Cream
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • 1 tsp. Cornstarch
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls

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

  • If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using filet mignon, follow same instructions as chicken in Steps 1 and 4, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.

  1. 1

    Start Potatoes and Prepare Ingredients

    Poke potatoes all over with a fork, 4-5 times on two "sides". Add potatoes to a microwave-safe bowl or plate and rub all over with 1 tsp. olive oil. Microwave, 5 minutes.

    Carefully flip potatoes. Use a utensil! Potatoes will be hot. Microwave again until tender, 3-5 minutes.

    If potatoes need more time, continuing microwaving, 1 minute at a time.

    Let microwaved potatoes cool, 5 minutes.

    While potatoes microwave, peel, trim, and cut carrot into 1/2" slices on an angle.

    Stem and coarsely chop thyme.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Carrots

    Place carrot on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.

    Spread into a single layer on half of the baking sheet and roast in hot oven, 10 minutes.

    Remove from oven. Carrot will finish cooking in a later step.

    While carrots roast, finish potatoes.

  3. 3

    Bake the Potatoes and Finish Carrots

    Halve potatoes lengthwise. Carefully scoop out inside and place in a mixing bowl, leaving skins intact. Place two potato skins on empty half of baking sheet

    Add sour cream, 2 Tbsp. water, half the butter (reserve remaining for gravy), half the cheese (reserve remaining for potato topping), 1/4 tsp. salt, and a pinch of pepper to potato insides. Mash until smooth. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Fill potato skins with mashed potato and top with remaining cheese. Bake again until carrot is tender and cheese is melted, 5-8 minutes.

    Drizzle roasted carrots with honey.

    While potatoes bake, cook chicken.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Make Gravy and Finish Dish

    In another mixing bowl, combine 1/3 cup water and cornstarch until cornstarch is dissolved.

    Return pan used to cook chicken to medium heat. Add cornstarch mixture and demi-glace to hot pan. Bring to a boil.

    Once boiling, remove from burner. Stir in thyme and remaining butter.

    Plate dish as pictured on front of card, topping chicken with gravy. Bon appétit!

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