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.

One-Pan Meal

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

Soy-Free, Lean & Clean, Paleo, Family-Friendly, Mediterranean, Dairy-Free, Diabetes-Friendly, Gluten-Free

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)
Sun Basket 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
  • Sun Basket 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

Nutrition per serving

Calories: 500, Protein: 38g (76% DV), Fiber: 7g (28% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 115mg (38% DV), Sodium: 560mg (23% DV), Carbohydrates: 25g (8% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

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.