Culinary Collection

Chicken en Croûte and Florentine Cream Sauce

with broccoli and crispy garlic 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 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

“En croûte” may be giving you fancy food panic, but don't bust out the French dictionary for this meal: that simply means in a pastry crust. The delightful chicken here is indeed wrapped in a pastry crust and baked to perfection. (You can read up on some French adjectives while it's in the oven.) A creamy spinach Florentine sauce brings the cheesy lemony goodness. Excuse us, fromages et bonté de citron! (Thank you, Google!)

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 8 oz. Broccoli Florets
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 Puff Pastry Dough Square
  • 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
    652
  • Carbohydrates
    63g
  • Fat
    26g
  • Protein
    49g
  • Sodium
    1631mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 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

Customize It Instructions

  • If using filets mignon, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Cook puff pastry separately on baking sheet until golden brown, 18-20 minutes. Serve alongside steaks.

  1. 1

    Prepare the Ingredients

    Slice potatoes into thin rounds. Coarsely chop spinach Cut broccoli into bite-sized pieces. Zest and halve lemon. Cut one half into wedges and juice the other half. In a mixing bowl, combine potatoes, garlic salt, panko, and a pinch of pepper. Pat chicken dry, and season both sides with a pinch of pepper.

  2. 2

    Start the Chicken and Potatoes

    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 and remove any paper. Using the tip of a knife, draw diagonal lines on pastry, about ½" apart. Draw another set of diagonal lines crosswise from the first. Halve pastry diagonally. Wrap chicken in puff pastry halves, lined side up. Tuck pastry ends under chicken. Arrange potato slices in a single layer on other half of baking sheet (some overlap is OK).

  3. 3

    Finish the Chicken and Potatoes

    Roast in hot oven until potatoes are crispy, puff pastry is golden-brown, and chicken reaches a minimum internal temperature of 165 degrees 18-20 minutes. While chicken and potatoes roast, cook broccoli.

  4. 4

    Cook the Broccoli

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccoli and a pinch of salt and pepper to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes. Uncover, and stir occasionally until tender, 2-3 minutes. Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until wilted, 2-3 minutes. Add 2 Tbsp. water, cream cheese, 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 ½ tsp. lemon zest (add more to taste). 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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