Pan-Roasted Chicken and Artichokes

With Brussels Sprouts, Grape Tomatoes, and White Wine Jus

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

If you love scrubbing dishes, this is not the meal for you. If you love simple elegance that's healthy to boot, we got you covered. It starts with a bone-in chicken breast seared to a crispy golden brown and tinged with bright lemon. The flavor-layering continues with artichoke hearts and Brussels sprouts, then finished with a white wine pan sauce. All this magic, with only one pan.

In Your Box (serves 2)

  • 6 oz. Brussels Sprouts
  • 3 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • 1 Lemon
  • 1 Red Onion
  • 2 Bone-in Skin-On Chicken Breast
  • 4 Thyme Sprigs
  • 1 fl. oz. White Cooking Wine
  • ½ tsp. Gluten Free Minor's Chicken Base
  • 6 oz. Artichoke Hearts
  • Nutrition (per serving)

  • Calories
    544
  • Carbohydrates
    29g
  • Fat
    27g
  • Protein
    65g
  • Sodium
    484mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Trim bottoms from Brussels sprouts and cut in half. Halve grape tomatoes. Lightly crush garlic with the flat side of a knife. Slice half of the lemon into eight thin rounds. Peel, halve, and cut onion into strips. Rinse chicken and pat dry.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    In a medium oven-safe pan, heat 1 tsp. of olive oil over medium-high heat until nearly smoking. Season the chicken breasts with a pinch of salt and pepper and sear skin-side down for 4-5 minutes. Turn chicken to sear on second side and cook for 3-4 more minutes. When all sides are sufficiently browned, transfer chicken to a plate and set aside. Drain oil from pan and return to stove over medium heat.

  • Step 3 - Begin Cooking Vegetables
    3

    Begin Cooking Vegetables

    Add 1 tsp. of olive oil to the pan in which you seared the chicken. Add onions and stir. As onions soften and release their juices, they will "clean" the browned bits from the pan. When onions are nearly translucent, add Brussels sprouts, tomatoes, crushed garlic, and half of the thyme sprigs. Cook for 3-4 minutes, stirring often.

  • Step 4 - Finish Vegetable Mixture
    4

    Finish Vegetable Mixture

    Add white wine and cook for 30 seconds. Add chicken base and 1 cup of water to pan. Add drained artichoke hearts and chicken breasts. Squeeze the lemon half (to taste) into pan, then drop lemon in pan. Shingle sliced lemon on top of each chicken breast. Place in oven and cook 18-20 minutes, or until internal temperature reaches 165 degrees.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Discard lemon half and cooked thyme sprigs. Remove lemon rounds from chicken and arrange on side of bowl. Divide vegetables between two shallow bowls and ladle in some of the liquid from the pan. Serve chicken breasts over the top, skin side up, and garnish with a thyme sprig each.