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20 minutes
One pot

Skillet Chicken

with Sun-Dried Tomato Pan Sauce & Baby Greens Salad

Cooking time

20 minutes




610 /serving

We’re getting saucy tonight, with protein-rich chicken basking in a luscious, creamy gravy you’ll whip together in no time at all. For added texture, flavour and nutritional value, throw in some tender baby greens and sun-dried tomato slices, so sweet and caramelized! Add a crunchy side salad, and you’ve got all your bases covered.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 180g Baby spinach (or baby greens)
  • 25g Diced onions
  • 100g Julienned beets
  • 30ml Cold-pressed Italian vinaigrette
  • 15g Minced roasted garlic
  • 15g Sliced sun-dried tomatoes
  • 120ml Heavy cream
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites

You will need:

Large pan
Salt & pepper
Total Fat
42 g
Saturated Fat
16 g
1020 mg
Total Carbs
19 g
6 g
49 g
4 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the chicken cooks, in a large bowl, combine the beets, ⅔ of the spinach and ⅓ of the sun-dried tomatoes. Drizzle as much of the vinaigrette over the salad as you’d like. Toss well.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and roasted garlic. Cook, 1 to 2 minutes, until fragrant. Add the heavy cream, remaining sun-dried tomatoes and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring, 2 to 3 minutes, until thickened. Add the remaining spinach and cook, stirring, 1 to 2 minutes, until wilted; season with S&P. Add the cooked chicken to the pan and stir, 1 to 2 minutes, until thoroughly coated.
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Plate your dish
Divide the chicken, sun-dried tomato pan sauce and salad between your plates. Bon appétit!

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