Tuscan Garlic Butter Chicken
A restaurant-quality dinner featuring pan-seared chicken and vegetables cooked in a delicious garlic butter sauce that's to die for.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Roma Tomato
5 2.5 oz
Spinach (Organic)
5 2.5 oz
Zucchini (Organic)
8 4 oz
Carrot (Organic)
6 3 oz
Basil
1/2 0.25 oz
Protein & more
Vegetable Broth Paste
1 0.5 teaspoon
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Butter, salted
4 2 tablespoon
Spice mix
Ground fennel
2 1 teaspoon
Sweet paprika
1 0.5 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/4 0.125 teaspoon
White Pepper
1/4 0.125 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Prep ahead (optional)
a. ¼" dice yellow onion. b. Rough chop roma tomatoes, preserve juices. c. Slice zucchini in half lengthwise, cut ½" thick half-moons. d. Peel carrots, cut ½" thick coins. e. Chop spinach bite-sized. f. Stack basil leaves, roll and thinly slice. g. Mince garlic.
Instructions
1
Cook the chicken:
a. Portion chicken thighs. Add to a bowl. Season with half the Tuscan spice mix.
b. Heat ½ tbsp olive oil and 2 tbps butter (1 tbsp for 2 person portions) in a large saute pan. Add the chicken. Sear for 6-8 minutes each side, or until chicken is cooked. Remove from skillet.
2
Cook vegetable skillet:
a. Heat ½ tbsp olive oil and 2 tbps butter (1 tbsp for 2 person portions) in the same saute pan. Add the garlic (mince), yellow onion (¼" dice) and the remaining Tuscan spice mix. Saute for 3-4 minutes or until onion softens.
b. Add the carrot (peel, cut ½" thick coins), zucchini (slice in half lengthwise, cut ½" thick half-moons) and roma tomatoes (rough chop) with juices. Stir to combine and cook for 2 minutes.
c. Add the vegetable broth paste and 1 cup water (½ cup for 2 person portions). Stir well. Check seasoning and add salt, if necessary. Add the spinach (chop bite-sized) and cook for 3-5 minutes more, or until the tomatoes have softened.
d. Add the chicken back to the pan to reheat quickly before serving.
3
Serve:
a. Divide chicken and vegetables amongst plates. Garnish with basil (stack leaves, roll lengthwise, thinly slice) and drizzle some olive oil on top. Enjoy!
Chef's notes
A french baguette on the side would go very well with the sauce.
This recipe has been adapted from Eatwell 101
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA