Express

Mushroom Smothered Chicken

with garlic butter rice

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Boneless Skinless Chicken Cutlet
  • 8 oz. Button Mushrooms
  • 8 oz. Cooked White Rice
  • Info
    2 oz. Cream Cheese
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 2 Green Onions
  • 2 tsp. Chicken Broth Concentrate
  • ½ tsp. Garlic and Parsley Seasoning

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
    520
  • Carbohydrates
    37g
  • Net Carbs
    35g
  • Fat
    23g
  • Protein
    37g
  • Sodium
    1780mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large 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

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  1. 1

    Prepare the Vegetables

    Stem mushrooms and cut caps into 1/4” slices.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Cook the Chicken and Mushrooms

    Pat chicken dry and season both sides with 1/4 tsp. salt and garlic and parsley seasoning.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    Add mushrooms and stir occasionally until tender, 2-3 minutes.

    While chicken and mushrooms cook, continue recipe.

  3. 3

    Make the Rice

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir often until fragrant, 30-60 seconds.

    Add rice, 1/4 cup water, and 1/4 tsp. salt. Stir occasionally until rice is heated through, 3-5 minutes.

    Stir butter into rice until melted and combined.

    Remove from burner.

  4. 4

    Add Sauce and Finish Dish

    Add cream cheese, chicken base, 1/4 cup water, and a pinch of salt and pepper to hot pan with chicken and mushrooms. Stir to combine and bring to a simmer.

    Once simmering, remove from burner.

    Plate dish as pictured on front of card, topping rice with chicken and mushrooms, sauce, and green portions of green onions. Bon appétit!

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