Meal Kit
Creamed Spinach Smothered Chicken
with mashed parsnips
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
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 2)
- 12 oz. Parsnips
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 2 oz. Baby Spinach
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1 oz. Light Sour Cream
- ½ tsp. Potato Spice Seasoning
- 1 tsp. Italian Seasoning Blend
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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Calories470
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Carbohydrates36g
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Net Carbs27g
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Fat19g
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Protein39g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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. Follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel and cut parsnips into large evenly-sized chunks.
Pat chicken dry. Season both sides with Italian seasoning and 1/4 tsp. salt. -
2 Make the Mashed Parsnips
Bring a medium pot with parsnip chunks covered by water to a boil.
Once boiling, cook until fork-tender, 12-15 minutes.Remove from burner. Reserve 1/4 cup parsnip cooking water. Drain parsnips in a colander/strainer and return to pot. Make sure parsnips are well-drained before mashing.Add sour cream, potato spice seasoning, and 1/4 tsp. salt. Mash parsnips until combined and smooth. If too thick, add reserved parsnip cooking water, 1 Tbsp. at a time, as needed.For smoother parsnips, let cool slightly. Use an immersion blender or add mixture to a heat-proof food processor and puree until smooth. Return to pot and cover to keep warm.While parsnips cook, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.Wipe pan clean and return to medium heat. -
4 Start the Sauce
Add 1 tsp. olive oil to hot pan.
Add spinach, a pinch of pepper, and 1/4 tsp. salt. Stir occasionally until wilted, 2-3 minutes. -
5 Finish Sauce and Finish Dish
Add cream base to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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