Meal Kit

French Herb Chicken with Bleu Cheese, Pepper, Spinach-Stuffed Artichokes

and herbed marinara sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

One taste of this dish will have you exclaiming "sacre bleu!" at how easy it can be to bring the flavors of the French countryside to your table. Herbes de Provence is a mixture of thyme, oregano, rosemary, and other dried herbs that adds tremendous aroma and seasoning to this chicken breast. Speaking of "bleu," you'll love how savory and satisfying these artichoke bottoms become when roasted with a filling of shallot, spinach, roasted red pepper, and bleu cheese. Bon appétit!

In Your Box (serves 2)

  • 2 oz. Roasted Red Peppers
  • 1 Shallot
  • 2 Garlic Cloves
  • 3½ oz. Spinach
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Blue Cheese Crumbles
  • ½ tsp. Herbes de Provence
  • 6 Artichoke Bottoms
  • 8 fl. oz. Marinara Sauce

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
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Drain, rinse, and cut roasted red pepper into ¼" dice. Peel and mince shallot. Mince garlic. Coarsely chop spinach. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  2. 2

    Cook the Stuffing

    Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, half the shallot, half the garlic, and spinach to hot pan. Cook 1 minute, or until spinach is just wilted. Transfer to a plate and add roasted red peppers and half the bleu cheese to spinach. Season to taste with salt and pepper and allow to cool 5 minutes. Placing ingredients on a flat plate helps dissipate heat quickly so you can use your hands to stuff artichokes.

  3. 3

    Sear the Chicken

    Return pan used to make stuffing to medium-high heat (no need to wipe clean). Add 2 tsp. olive oil and chicken to hot pan and cook 3-4 minutes on one side, or until seared and brown. Transfer, seared side up, to one side of baking sheet and top with herbes de Provence.

  4. 4

    Roast Chicken and Artichoke Bottoms

    Spray artichoke bottoms with cooking spray, season with a pinch of salt, and place, cupped side up, on other side of baking sheet. Evenly fill artichokes with stuffing and top with remaining bleu cheese. Roast chicken and stuffed artichokes 12-16 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and cheese is slightly browned. Let chicken rest for 5 minutes.

  5. 5

    Make the Sauce

    Return pan used to sear chicken to medium heat (no need to wipe clean). Add 1 tsp. olive oil, remaining shallot, and remaining garlic to hot pan and cook for 45 seconds, or until aromatic. Add remaining herbes de Provence, marinara sauce, and ¼ cup water to pan. Bring to a gentle and cook until slightly thickened, 4-6 minutes.

  6. 6

    Plate the Dish

    Pour sauce on plate and arrange 3 stuffed artichokes on plate. Serve chicken over sauce.

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