6-Serving Meal
One Pan
Chicken & Potato Spanakopita Skillet with Puff Pastry
serves 6
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 fl. oz. Cream Sauce Base
- 20 oz. Cooked Diced Potatoes
- 6 oz. Puff Pastry Dough Square
- 5 oz. Baby Spinach
- 2 oz. Crumbled Feta Cheese
- 4 tsp. Chicken Broth Concentrate
- ¾ oz. AP Flour
- 4 Garlic Cloves
- 3 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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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Calories480
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Carbohydrates36g
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Net Carbs33g
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Fat22g
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Protein36g
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Sodium1480mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Oven-Safe Non-Stick Pan
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
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1 Prepare the Ingredients
Coarsely chop spinach.
Mince dill.Mince garlic.Remove puff pastry from refrigerator, then cut into 1" pieces. Return to fridge until ready to use.Pat chicken dry. Season all over with 1/3 the chimichurri seasoning (reserve remaining for sauce) and garlic salt. -
2 Cook the Chicken
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. -
3 Add the Sauce
Add garlic to hot pan. Stir constantly until garlic is fragrant, 30-60 seconds.
Add flour and stir until no dry flour remains.Add cream base, 3/4 cup water, chicken base, remaining chimichurri seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer. -
4 Add the Potatoes, Spinach, and Puff Pastry
Once simmering, add potatoes and spinach to hot pan. Stir occasionally until combined and sauce is slightly thickened, 3-5 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.While sauce thickens, remove puff pastry from fridge again.Remove pan from burner. Evenly top chicken-potato mixture with puff pastry (some overlap is okay). -
5 Bake Skillet and Finish Dish
Bake in hot oven until puff pastry is golden-brown and sauce is bubbling, 15-20 minutes.
Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping skillet with cheese and dill (to taste). Bon appétit!
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