Green Chef

Creamy Garlic-Herb Chicken Skillet

Roasted cauliflower, peas, spinach, sun-dried tomatoes

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Roast the cauliflower until fork-tender for the best texture. Make sure to soften and chop the sun-dried tomatoes before adding for even distribution of flavor. Adjust seasoning to taste. If doubling the recipe, cook in batches or use a larger pan to avoid overcrowding, which can lead to uneven cooking.

Ingredients

0.5 oz Sun-Dried Tomatoes
0.25 oz Garlic
7 oz Cauliflower
5 oz Spinach
1 tbsp Tuscan Heat Spice
10 oz Chopped Chicken Breast
1 oz Roasted Red Peppers
1 whole Umami Stock Concentrate
0.75 oz Parmesan Cheese
2 oz Cream Cheese
2.5 oz Peas
2 tbsp Butter
0.25 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

medium sauté pan
baking sheet
small bowl
measuring cup
measuring spoons
thermometer
oven mitt

Click anywhere to see instructions →

Green Chef

Creamy Garlic-Herb Chicken Skillet

Roasted cauliflower, peas, spinach, sun-dried tomatoes

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 oz Sun-Dried Tomatoes
0.25 oz Garlic
7 oz Cauliflower
5 oz Spinach
1 tbsp Tuscan Heat Spice
10 oz Chopped Chicken Breast
1 oz Roasted Red Peppers
1 whole Umami Stock Concentrate
0.75 oz Parmesan Cheese
2 oz Cream Cheese
2.5 oz Peas
2 tbsp Butter
0.25 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

medium sauté pan baking sheet small bowl measuring cup measuring spoons thermometer oven mitt

Mise en Place

Preheat oven

Preheat oven to 425 degrees before starting prep work.

Soften and Chop Sun-Dried Tomatoes

Place ½ oz of sun-dried tomatoes in a small bowl. Cover with water and let soak for at least 5 minutes until softened. Once softened, roughly chop the sun-dried tomatoes and discard soaking liquid.

Prep Vegetables

Cut 7 oz of cauliflower into bite-size pieces if necessary. Roughly chop 5 oz of spinach. Mince ¼ oz of garlic. Set aside 1 oz of roasted red peppers.

Gather Dairy and Pantry Ingredients

Measure out 2 oz of cream cheese and ¾ oz of Parmesan cheese. Portion 2 tbsp of butter. Have 1 whole umami stock concentrate and 2½ oz of peas ready.

Organize Equipment and Additional Ingredients

Get out a medium sauté pan, baking sheet, small bowl, measuring cup and spoons, and an oven mitt. Ensure you have cooking oil, salt, and pepper available. Open the package of 10 oz chopped chicken breast and have it ready to cook, draining off excess liquid if needed.

Cooking Steps

Prep Ingredients

Preheat oven to 425 degrees. Place sun-dried tomatoes (½ oz for 2 servings | 1 oz for 4 servings) in a small bowl. Cover with water and let soak at least 5 minutes, or until softened. Once softened, roughly chop tomatoes and discard soaking liquid. Cut cauliflower (7 oz | 14 oz) into bite-size pieces if necessary. Roughly chop spinach (5 oz | 10 oz). Mince garlic (¼ oz | ½ oz).

Roast Cauliflower

Place cauliflower on a lightly oiled, foil-lined baking sheet. Drizzle with cooking oil. Season with about half the Tuscan heat spice (1 tbsp | 2 tbsp), salt & pepper. Stir to coat. Spread out in a single layer. Roast 18-20 minutes, or until fork-tender, stirring halfway through.

Cook Chicken

Heat a drizzle of cooking oil in a medium sauté pan (large pan for 4 servings) over medium-high heat. Open package of chopped chicken breast (10 oz | 20 oz) and drain any excess liquid. Add chicken to hot pan. Season with remaining Tuscan heat spice, salt & pepper. Cook 4-6 minutes, or until fully cooked, stirring occasionally. Turn off heat. Transfer chicken to a plate.

Start Skillet

Heat a drizzle of cooking oil in the pan used for chicken over medium-high heat. Add spinach, garlic, and roasted red peppers (1 oz | 2 oz). Cook 2-3 minutes, or until leaves are wilted, stirring occasionally.

Finish Skillet

Add sun-dried tomatoes, cream cheese (2 oz | 4 oz), umami stock concentrate (1 whole | 2 whole), about half the Parmesan cheese (¾ oz | 1½ oz), ¼ cup water (½ cup for 4 servings), and 2 tablespoons butter (4 tbsp for 4 servings) to pan. Cook 1-2 minutes, or until combined, stirring. Remove from heat. Transfer chicken to skillet. Add peas (2½ oz | 5 oz). Stir to coat. Season with salt & pepper to taste.

Plate Your Dish

Top skillet with roasted cauliflower. Garnish with remaining Parmesan. Serve family style directly from the pan. Enjoy!

← Click anywhere to see ingredients