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Ready in 30 minutes

Creamy Chicken Florentine

with Roasted Brussels Sprouts & Buttered Rice

Cooking time

30 minutes




960 /serving

Just the word florentine conjures up elegant images of creamy-greeny goodness. There’s all that and more in this take on a classic, classy comfort food. Shallot, garlic and mushrooms sizzle on the stovetop, waiting for leafy greens and heavy cream to complete the sumptuous sauce. It gets spooned over tender pan-seared chicken thighs, atop a bed of long-grain rice that’s been duly fluffed and buttered. Oven-browned Brussels sprouts slip in on the side to catch some sauce, too.

We will send you:

  • 4 Chicken thighs
  • 90g Baby greens (baby spinach or kale)
  • 170g Brussels sprouts
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 170g Mushrooms
  • 165g White rice
  • 120ml Heavy cream
  • 9g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Milk, Mustard

You will need:

Medium pot
Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
24 g
880 mg
Total Carb
87 g
6 g
49 g
8 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff and set aside in a warm spot.
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Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate and cover, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, thinly slice the mushrooms. Peel and thinly slice the shallot. Mince the garlic.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the shallot and garlic, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 4 to 5 min., until browned; season with the remaining spices and S&P. Add the spinach and sauté, 1 to 2 min., until wilted. Add the cream and bring to a simmer. Cook, 1 to 2 min., until slightly reduced.
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Plate your dish
Divide the rice and Brussels sprouts between your plates. Top with the chicken and spoon the sauce over. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.