Meal Kit
Crispy Skin-on Chicken with Steakhouse Mushrooms
and garlicky spinach
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Bone-in Skin-On Chicken Breasts
- 10 oz. Cremini Mushrooms
- 6 oz. Baby Spinach
- 5 oz. Thyme Sprigs
- 4 Tbsp. Bonewerks Classic Veal Demi-Glace
- 2 Garlic Clove
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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Calories460
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Carbohydrates12g
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Net Carbs9g
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Fat21g
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Protein55g
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Sodium220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
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 Mushrooms
Mince garlic. Stem thyme (reserve two tops for garnish). Quarter mushrooms. Toss mushrooms with 1 Tbsp. olive oil, thyme leaves, and 1/2 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).
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2 Sear the Chicken
Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 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.
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3 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).
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4 Make the Sauce
While chicken is resting, return pan used to sear chicken to medium heat and add demi-glace and 1/2 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.
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5 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 1/4 tsp. salt and a pinch of pepper.
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6 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.
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