Ingredients
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Chicken
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1 Pound Chicken Tenders or Chicken Breast
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1 Shallot
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6 Cloves Garlic
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.5 Pound Crimini Mushrooms
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.5 Cup Chicken Broth or Marsala Wine
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1 Large handful Spinach
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1 Cup Half and Half
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4 Ounces Parmesan Cheese
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Potatoes
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2 Pounds Yukon Gold Potatoes
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1 Tablespoon Kosher Salt
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1 Teaspoon Fresh Ground Black Pepper
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.5 Cup Olive Oil
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Roasted Broccoli
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1.5 Pounds Broccoli
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4 Tablespoons Olive Oil
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Salt
Directions
- Prepare Ingredients: Preheat oven to 450°. Mince shallot and garlic and place in a bowl. Slice mushrooms and place them in a separate bowl. Shred parmesan cheese and set aside. Dice potatoes into large dice and place them into a large bowl. Stem broccoli and cut or break into bite-sized pieces and place them into a separate, large bowl. Filet the chicken breasts to make them thinner (ideally, the chicken should be between 1/2 to 3/4 inch thick).
- Roast Potatoes: Mix the diced potatoes, salt, pepper, and olive oil together in the bowl and spread evenly onto a sheet pan covered with parchment paper. Place into the preheated oven and set a timer for 20 minutes. At this point, remove the pan and stir the potatoes then put back into the oven for another 15-20 minutes You know the potatoes are done when they are browned around the edges and soft when poked with a fork.
- Roast Broccoli: Mix broccoli, olive oil, and salt and put the mixture onto a separate baking sheet covered with parchment paper. Place in the same oven as the potatoes and set a second time for 20 minutes. At this point, the broccoli will be soft and beginning to brown. Depending on your preference, you can cook it another 5-10 minutes if you want it to be more browned.
- Cook Chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat. Once the pan is very hot, add a small amount of oil and place the chicken breasts at least 1 inch apart (cook the chicken breasts in batches if needed to avoid overcrowding the pan). Cook each breast for 4-5 minutes per side until they are well browned and each breast has reached an internal temperature of 165°. Remove the chicken breasts from the heat and set aside to rest.
- Make Sauce: Just after finishing the chicken, keep the same pan on the heat and add a small amount more oil and add the mushrooms. Cook for about 1 minute then add the garlic and shallot. Cook for 1-2 minutes more until everything is starting to brown and the mushrooms have shrunk. Add the marsala wine and scrape the bottom of the pan to dissolve all the browned bits of chicken stuck to the pan. Continue cooking and stirring the wine until it has almost completely evaporated. At this point, add the half and half and spinach. and stir to combine. Bring to a simmer and cook for about 10 minutes.
- Finish the sauce: Remove the sauce from the heat and add the parmesan and stir continually until completely combined. Taste the sauce and add salt and pepper if needed.
- Serve: Serve by slicing the chicken into pieces and putting a portion of chicken, potatoes, and broccoli onto each plate. Top the chicken with the sauce and enjoy!
Meal Prep Tip:
This meal stores well in the refrigerator for up to 5 days. Store each item (chicken, sauce, broccoli, and potatoes) in a separate container to avoid mixing the flavors. This is a great meal to make ahead and eat for lunches throughout the week!
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