Family Meal Kit
Premium
Chicken in Garlicky Spinach Cream Sauce
with cottage fries and broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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8 fl. oz. Cream Sauce Base
- 12 oz. Broccoli Florets
- 2 oz. Baby Spinach
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1 oz. Shredded Asiago Cheese
- 2 Green Onions
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⅓ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Rotisserie Chicken Seasoning
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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Calories560
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Carbohydrates51g
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Net Carbs46g
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Fat23g
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Protein39g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 Roast the Potatoes
Cut potatoes into 1/4" rounds.
Place potatoes, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer and evenly top with half the cheese (reserve remaining for other side of potatoes).Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and evenly topping with remaining cheese.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Coarsely chop spinach.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat chicken dry. Season both sides with rotisserie chicken seasoning, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner and transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add 1/4 tsp. salt and lemon n herb seasoning. Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner and stir in softened butter until melted and combined. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add garlic, white portions of green onions, spinach (adding in batches if necessary; don't overflow pan), and a pinch of salt to hot pan. Stir occasionally until spinach is wilted, 2-3 minutes.Add cream base and a pinch of pepper. Stir constantly until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Garnish potatoes with green portions of green onions. Bon appétit!
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