Culinary Collection

Chicken en Croûte and Florentine Cream Sauce

with Parmesan broccoli and cheddar mashed potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    3 oz. Light Cream Cheese
  • Info
    1 Puff Pastry Dough Squares
  • 12 oz. Red Potatoes
  • 8 oz. Broccoli Florets
  • 1 Lemon
  • 2 oz. Baby Spinach
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • 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
  • 1 Mixing 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
  1. 1

    Make the Mashed Potatoes

    Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add ⅔ the cream cheese (reserve remaining for sauce), half the reserved potato cooking water, cheddar, and a pinch of salt and pepper and mash until smooth. If too dry, add potato cooking water, 1Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes cook, prepare ingredients.

    [NEW BETA PIC: mashed potates in pot]

  2. 2

    Start the Chicken

    Pat chicken dry, and season both sides with a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side. Transfer chicken to one side of prepared baking sheet. Reserve pan; no need to wipe clean. Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about ½" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. Halve pastry diagonally Wrap chicken in puff pastry, scored side up. Tuck pastry ends under chicken. Roast in hot oven, 10 minutes. While chicken roasts, prepare ingredients.

    [PIC: beta chicken wrapped half cooked on one side of baking sheet]

  3. 3

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces, if necessary. Coarsely chop spinach. Zest and halve lemon. Cut one half into wedges and juice the other half.

    [BETA PIC: broccoli, spinach, lemon halves, lemon zest, lemon wedges=

  4. 4

    Finish Chicken and Roast Broccoli

    Combine broccoli, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Carefully remove baking sheet from oven. Place broccoli on empty side of baking sheet. Baking sheet will be hot! Use a utensil. Spread broccoli into a single layer on its side and top with Parmesan. Roast again until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 9-12 minutes. Rest roasted chicken, 3 minutes. While chicken rests, make sauce

    [PIC: beta NOT SURE!! does that look like Parm on the brocoli?]

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until softened, 2-3 minutes. Add 2 Tbsp. water, remaining cream cheese, chicken demi-glace, and pinch of salt and pepper and stir constantly until combined. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes. Stir in 1 tsp. lemon juice and lemon zest. Remove from burner and rest until thickened, 1-2 minutes. Plate dish as pictured on front of card, placing chicken on sauce. Squeeze lemon wedges over to taste. Bon appétit!

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