Mushroom Swiss Chicken

with tomatoes and spinach

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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

The Swiss are best known for chocolate and watches, but the cheese known in America as "Swiss" is actually known as Emmental in Switzerland. So confusing! Whatever the cheese is called, its funky taste melds perfectly with umami mushrooms, coating the succulent chicken with the best of flavors. With a fresh salad on the side, there's nothing so elemental as the cheese called Emmental.

In Your Box (serves 2)

  • 1 Roma Tomato
  • 1 Romaine Heart
  • ½ fl. oz. Sherry Vinegar
  • 1 Shallot
  • Info
    1 oz. Shredded Swiss Cheese
  • Info
    4 oz. Light Cream
  • 4 oz. Cremini Mushrooms
  • 13 oz. Boneless Skinless Chicken Breasts

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
    595
  • Carbohydrates
    16g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1596mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Small Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Slice mushroom, then coarsely chop. Core tomato and cut into a small dice. Hold romaine heart at root end and chop coarsely. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook undisturbed until browned, 4-5 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook tomatoes.

  • 3

    Cook the Tomatoes

    Place a small non-stick pan over medium heat and add 1 Tbsp. olive oil. Add tomatoes and a pinch of salt and pepper to hot pan and stir until tomatoes begin to break down, 30-60 seconds. Remove from burner.

  • 4

    Make the Dressing

    Combine 1 Tbsp. olive oil, sherry vinegar, 1 tsp. shallot (reserve remaining for sauce), and ¼ tsp. salt in a mixing bowl. Set aside.

  • 5

    Make Sauce and Finish Dish

    When chicken has five minutes left to cook, return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil. Add remaining shallot, mushrooms, and ¼ tsp. salt to hot pan and stir occasionally until softened, 3-4 minutes. Stir in cream and cheese and bring to a boil. Once boiling, remove from burner. Add cooked tomatoes and spinach to mixing bowl with dressing and toss to combine. Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!

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