Spinach & Artichoke Chicken Thigh Flatbread

with cream cheese and pecorino

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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

In Your Box (serves 2)

  • Info
    4 oz. Ricotta
  • Info
    ½ oz. Pecorino Cheese
  • 2 Garlic Clove
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 Naan Flatbreads
  • 2 oz. Artichoke Hearts
  • ½ oz. Baby Spinach
  • 14 oz. Diced Chicken Thighs

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
    826
  • Carbohydrates
    73g
  • Fat
    32g
  • Protein
    64g
  • Sodium
    1862mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Coarsely chop spinach. Drain artichokes and pat dry. Coarsely chop. Pat diced chicken thighs dry and season with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    Bake the Flatbreads

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes. While flatbreads bake, combine ricotta, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Spread ricotta on flatbreads and bake again until flatbreads are browned, 2-3 minutes.

  • 3

    Start the Topping

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  • 4

    Finish the Topping

    Add garlic to pan and stir until aromatic, 30 seconds. Add artichokes, spinach, 2 Tbsp. water, and cream cheese. Stir constantly until cream cheese melts and spinach is just wilted, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Top flatbreads evenly with chicken-artichoke mixture. Plate dish as pictured on front of card, garnishing with pecorino. Bon appétit!

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