Express
Sheet Pan Cheesy Artichoke Chicken
with roasted potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 oz. Artichoke Hearts
- 1 oz. Diced Seasoned Roasted Red Tomatoes
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1 oz. Creme Fraiche
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1 oz. Shredded Mozzarella
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Crispy Fried Onions
- ½ tsp. Potato Spice 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.
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Nutrition (per serving)
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Calories570
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Carbohydrates40g
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Net Carbs37g
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Fat29g
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Protein37g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Potatoes
Cut potatoes into 1" dice.
Place potatoes, 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Add the Chicken
Finely chop artichokes.
Finely crush crispy onions in shipping bag.In a mixing bowl, combine artichokes, cheese, crispy onions, and 1 tsp. olive oil. Set aside.Pat chicken dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.After 15 minutes, carefully remove sheet from oven. Stir potatoes and push to one side of sheet. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet and evenly top with artichoke mixture, pressing gently to adhere. Sheet will be hot! Use caution. -
3 Finish the Potatoes and Chicken
Roast in hot oven until potatoes are browned and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove sheet from oven. Stir tomatoes into potatoes until combined. Sheet will be hot! Use a utensil.While potatoes and chicken roast, continue recipe. -
4 Heat Sauce and Finish Dish
Place butter and creme fraiche in a microwave-safe bowl. Microwave uncovered until melted, 10-15 seconds.
Carefully remove from microwave. Stir in a pinch of pepper and 1 tsp. water until combined. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.To serve, top chicken with sauce. Slice chicken, if desired. Bon appétit!
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