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

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 520 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 boneless skinless chicken thighs (about 6 ounces each)
  • 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 dry-roasted almonds
  • 2 tablespoons pitted Kalamata olives

Nutrition per serving

Calories 520, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 490mg (21% DV), Total Carb. 22g (8% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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.


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

Wash produce before use


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.


Brown the chicken; cook the onion and mushrooms

  • 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. 


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.


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.


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.