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Creamy Garlic Chicken Breasts
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Creamy Garlic Chicken Breasts

Creamy Garlic Chicken Breasts

with Potatoes and Parmesan

Tonight's twist on a meat-and-potatoes dinner is rich, creamy and speedy! We've snuck some spinach into the sauce... the kids won't even notice!

Tags:
Quick
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

56 g

Baby Spinach

56 mL

Cream

(Contains Milk)

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, grated

(Contains Milk)

160 g

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories550 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber6 g
Protein47 g
Cholesterol170 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Colander

Instructions

Prep and cook potatoes
1

Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Prep
2

While potatoes cook, core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic.

Sear chicken
3

Pat chicken dry with paper towels, then cut each breast in half. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)

Make sauce
4

Reduce heat to medium. Add 1 tbsp butter (Dbl for 4 ppl), then peppers and garlic. Cook, stirring often, until fragrant, 30 sec. Add cream, and 2/3 cups water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce to medium. Simmer, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-8 min.** Remove the pan from heat, then season with salt and pepper, to taste. Stir in spinach until wilted, 1-2 min.

Finish potatoes
5

When potatoes are tender, drain, then return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl), then gently toss to coat, then season with salt and pepper, to taste. Cover to keep warm.

Finish and serve
6

Divide potatoes between plates. Top with chicken, veggies and sauce. Sprinkle Parmesan over top.