Culinary Collection

Chicken with Lemon-Garlic Demi Sauce and Spinach-Artichoke Gratin

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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)

  • 12 oz. Yukon Potatoes
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 2 oz. Baby Spinach
  • Info
    2 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter
  • 2 Garlic Clove
  • Info
    3 oz. Shredded Mozzarella
  • 3 oz. Artichoke Hearts
  • Info
    ¼ cup Italian Panko Blend
  • 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
  • 1 Large Non-Stick Pan
  • 1 8" square casserole dish

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

    Prepare The Ingredients

    Coarsely chop spinach. Slice potatoes into thin rounds. Mince garlic. Drain artichokes, rinse, and pat dry. Chop. Spray casserole dish with cooking spray.

  2. 2

    Cook The Potatoes and Vegetables

    In a large nonstick pan over high heat, add 2 tsp olive oil. Add potato slices and cook until browned and tender, 5-7 minutes, stirring occasionally. Transfer to a plate. In the same pan, add artichokes and spinach. Cook 1 minute. In the same pan, add cream cheese and ¼ cup water. Stir to combine and bring to a simmer. Transfer to a bowl. Reserve pan; wipe clean.

  3. 3

    Bake The Gratin

    Layer ⅓ of the potatoes in the casserole dish. Top with ⅓ of the cheese, panko breading (reserve 2 TB for the top), and spinach artichoke mixture. Repeat layers. Top with cream cheese mixture and reserved bread crumbs. Bake in a hot oven until browned on top and potatoes are tender, 20-22 minutes.

  4. 4

    Cook The Chicken

    In the same pan over medium high heat, 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. Remove from burner. Reserve pan; no need to wipe clean

  5. 5

    Make The Sauce and Finish The Dish

    In the same pan over medium heat, add 1 tsp olive oil, garlic, lemon and demi. Bring to a simmer. Remove from heat and stir in butter. Plate dish as pictured on front of card. Bon appétit!

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