Truffled Bone-In Chicken with Mushroom Stroganoff Sauce

and roasted fingerling potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
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

You got truffles, you got mushrooms… what else does this dish need? Bone-in, skin-on chicken, that's what. Yes, it's a bit more effort to eat, but it's soooo worth it. The bones and the skin keep the flavor in (ah, poetry), making the chicken just that juicier, that more succulent, that more perfect. So now let's circle back to the truffle drizzled on the chicken, plus the mushroom stroganoff sauce, bringing this chicken from heavenly to nirvana to whatever bliss-filled state of being you choose.

In Your Box (serves 2)

  • Info
    4 oz. Stroganoff Sauce
  • ¼ fl. oz. Truffle Oil
  • 12 oz. Fingerling Potatoes
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • ½ tsp. Garlic Salt
  • 4 oz. Cremini Mushrooms
  • 2 Green Onions

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
    580
  • Carbohydrates
    38g
  • Fat
    34g
  • Protein
    30g
  • Sodium
    1404mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Cut mushrooms into ¼" slices. Halve potatoes lengthwise. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin-side down, and cook until browned, 2-3 minutes per side. Transfer chicken, skin-side up, to one side of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 3

    Roast Potatoes and Chicken

    Place potatoes on empty side of prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Spread potatoes into a single layer on their side. Roast in hot oven until potatoes are browned and tender, and chicken reaches a minimum internal temperature of 165 degrees, 23-26 minutes, flipping potatoes once halfway through. After flipping potatoes, make sauce.

  • 4

    Make the Sauce

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes. Add mushrooms and stir occasionally until browned, 4-6 minutes. Stir in stroganoff sauce until heated through, 2-3 minutes. If too thick, add warm water, 1 Tbsp. at a time, until desired consistency is reached.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on mushroom sauce. Drizzle chicken with truffle oil (to taste). Garnish potatoes with green portions of green onions. Bon appétit!

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