Crispy Skin-on Chicken with Steakhouse Mushrooms

and garlicky spinach

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

You can't beat a crackling crisp skin-on chicken breast, pan roasted to golden brown perfection. But you can't just serve any old side with it. You need something just as big to stand its ground, and these steakhouse-style cremini mushrooms roasted with fresh thyme deliver on that front. Along with a rich demi-glace pan sauce and garlic-infused spinach, this dish brings big, fancy flavors to your dinner plate without the big, fancy price.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 5 Thyme Sprigs
  • 10 oz. Box Cremini Mushrooms (10 oz.)
  • 2 Bone-in Skin-On Chicken Breasts
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace
  • 6 oz. Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Mushrooms

    Prepare the Mushrooms

    Mince garlic. Stem thyme (reserve two tops for garnish). Quarter mushrooms. Toss mushrooms with 1 Tbsp. olive oil, thyme leaves, and ½ tsp. salt on prepared baking sheet (leave room to add chicken later) and roast 8 minutes. Remove from oven (mushrooms will finish cooking in a later step).

  • Step 2 - Sear the Chicken

    Sear the Chicken

    Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium pan over medium heat and add 2 tsp. olive oil and chicken breasts, skin-side down, to hot pan. Cook 7-9 minutes, undisturbed, or until skin is brown and crispy.

  • Step 3 - Roast the Chicken

    Roast the Chicken

    Transfer seared chicken to baking sheet with mushrooms, skin-side up, and roast 13-15 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Let chicken rest at least 5 minutes. Reserve pan used to sear chicken (no need to wipe clean).

  • Step 4 - Make the Sauce

    Make the Sauce

    While chicken is resting, return pan used to sear chicken to medium heat and add demi-glace and ½ cup water. Bring to a simmer and cook 2-3 minutes, or until sauce is slightly thickened. Remove to a small bowl and cover with plastic wrap. Set aside and wipe pan clean.

  • Step 5 - Cook the Spinach

    Cook the Spinach

    Heat medium pan used for sauce over medium-high heat. Add 2 tsp. olive oil and garlic (to taste) to hot pan and cook 30-45 seconds, or until aromatic. Add spinach and cook 1 minute, or until just wilted. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Pour sauce on a plate and arrange chicken and mushrooms over sauce. Place spinach next to chicken and garnish with reserved thyme tops.