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
A note about serious food allergies
We turn chicken and rice on its head with this luxurious version that features tender chicken breasts and savory quinoa slathered in a rich baby bella mushroom and sherry cream sauce. It's so elegant and satisfying, you'll hardly believe that it all comes together in 35 minutes.
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.
You Will Need
Prepare the Ingredients and Cook the Chicken
Preheat oven to 350 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice mushrooms. Thinly slice parsley. Thoroughly rinse chicken breasts and pat dry. Melt half butter in a large pan over medium heat. Season chick with a pinch of salt and place in pan. Add half the sherry and cook chicken for 3 minutes per side. Remove chicken to prepared baking sheet and reserve pan. Bake chicken in the oven for 20 minutes or until internal temperature reaches at least 165 degrees. Set aside and keep warm.
Prepare the Quinoa
While chicken is baking, bring a small pot with 1 cup of water, the bouillon cube, and quinoa to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is fluffy. Season with salt and pepper to taste and fluff with a fork before serving.
Sauté the Mushrooms
In the pan used to cook the chicken, melt the remaining butter over medium-high heat. Scrape up any brown bits that accumulate left over from the chicken - this makes a nice gravy. Once butter has melted, add the mushrooms. Toss mushrooms until they are evenly coated with the butter, about 2 minutes.
Prepare the Sauce
Add the remaining sherry to the mushrooms. Cook until half of the sherry has been absorbed by the mushrooms. Stir in heavy cream and heat until sauce is warm. Season with a pinch of salt and pepper.
Plate the Dish
Add a scoop of quinoa to a plate. Nestle a chicken breast on top, and spoon the mushroom sauce over the dish. Garnish with the fresh parsley and a crack of freshly ground black pepper.
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