Braised chicken with mushrooms, artichokes, and almond-olive relish

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised chicken with mushrooms, artichokes, and almond-olive relish

One-Pan Meal

Braised chicken with mushrooms, artichokes, and almond-olive relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

25–40 Minutes

This one-pan chicken dinner combines juicy chicken with luscious mushrooms and artichokes, topped with a briny almond-olive relish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 3 ounces organic cremini or other button mushrooms
  • 1 organic lemon
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup cooked quartered artichoke hearts
  • Sunbasket herb blend (granulated garlic - dried thyme - dried oregano)
  • 3 ounces organic baby spinach or other leafy greens
  • 3 tablespoons roasted almonds
  • ½ ounce pitted Kalamata olives
Make It Leaner
Use just half the almond-olive relish to shave off 90 calories and 9 grams of fat per serving. Enjoy the rest the next day as a salad topper, on avocado toast, or spooned over hummus or fish.

Make It Ahead
The braised chicken (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight (refrigerate the lemon zest separately for the relish). When ready to serve, gently rewarm the chicken while you make the relish (Step 4).
Ingredient IQ
What is the difference between cremini, brown, baby bellas, golden Italian, and Roman mushrooms? Trick question! They’re all names for the same mushroom: young portobellos. Similar to the white or button mushroom, creminis are just a different strain of mushroom having a slightly denser consistency and a deeper, meatier flavor.

Nutrition per serving

Calories 500, Total Fat 30g (38% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 560mg (24% DV), Total Carb. 25g (9% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and lemon

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Zest and juice the lemon, keeping the zest and juice separate.

2

Brown the chicken; cook the onion and mushrooms

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, without turning, until browned on one side but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
Add the onion and mushrooms to the pan, season with salt and pepper, and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the vegetables are lightly browned and starting to soften, 3 to 4 minutes.

3

Finish the braise

Return the chicken, browned side up, and any accumulated juices to the pan. Add the artichokes and 1 cup [1½ cups] water. Bring to a boil and cook, scraping up any remaining browned bits from the bottom of the pan, until the liquid has thickened slightly, 2 to 3 minutes. Add the herb blend and spinach, in batches if needed, and season with salt and pepper. Reduce to a simmer and cook until the sauce has thickened, the spinach is wilted, and the chicken is cooked through, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons [¼ cup] lemon juice. Season to taste with salt and pepper.
While the chicken and vegetables simmer, prepare the almond-olive relish.

4

Make the almond-olive relish

  • Coarsely chop the almonds.
  • Coarsely chop the olives.
In a small bowl, stir together the almonds, olives, lemon zest, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the chicken, vegetables, and sauce to individual bowls. Top with the almond-olive relish and serve.
Kids Can!
  • Measure the onion.
  • Juice the lemon.
  • Measure the water for the braise.
  • Stir the almond-olive relish.
  • Top the dish with the relish.
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