Family Meal Kit
One-Pot Spinach Artichoke Chicken Cutlet
with creamy rice and toasted garlic breadcrumbs
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 10.94 oz. Long Grain White Rice
- 4 fl. oz. Cream Sauce Base
- 5 oz. Baby Spinach
- 3 oz. Artichoke Hearts
- 2 oz. Creme Fraiche
- ½ cup Panko Breadcrumbs
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Shredded Italian Cheese Blend
- 2 tsp. Garlic Salt
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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Calories640
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Carbohydrates75g
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Net Carbs71g
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Fat19g
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Protein41g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Pot
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 Ingredients
Drain artichokes. Coarsely chop.
Coarsely chop spinachPat chicken dry and season both sides with 1/2 tsp. garlic salt (reserve remaining for panko and rice) and a pinch of pepper. -
2 Toast Panko and Cook Chicken
Place a large pot over medium heat. Add 2 tsp. olive oil and let heat, 1 minute.
After 1 minute, add panko and 1/2 tsp. reserved garlic salt (reserve remaining for rice) to hot pot. Stir often until lightly browned, 1-2 minutes.Transfer panko to a plate. Keep pot over medium heat.Add 2 tsp. olive oil and chicken to hot pot. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate and cover with foil. Keep pot over medium heat. -
3 Start the Rice
Add rice, 21/2 cups water, remaining garlic salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, reduce heat to low and cover. Stir occasionally until rice is tender, 15-18 minutes. -
4 Finish the Rice
Add spinach, artichokes, cream base, creme fraiche, and cheese. Stir to combine.
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5 Warm Chicken and Finish Dish
Transfer chicken to pot with rice, pressing gently to submerge chicken. Cover until chicken is warm, 5-7 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with chicken and garnishing with toasted panko. Bon appétit!
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