One-Pan Homestyle Creamy Chicken Bake
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One-Pan Homestyle Creamy Chicken Bake

One-Pan Homestyle Creamy Chicken Bake

with Chicken Thighs, Peas & Cauliflower-Parm Topping

This homestyle one-pan meal with chicken pot pie vibes (plus a “hidden veggie” topper) will please the whole table. You’ll top a hearty mix of chicken thighs, carrots, and sweet peas in a thyme-infused cream sauce with a cauliflower “rice,” panko, and Parmesan topping. It’s all baked to a golden brown before being served family style.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Easy Prep
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

2 unit

Scallions

6 ounce

Riced Cauliflower

¼ cup

Panko Breadcrumbs

(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Diced Chicken Thighs

1 teaspoon

Dried Thyme

1 teaspoon

Garlic Powder

2 tablespoon

Flour

(Contains Wheat)

2 unit

Chicken Stock Concentrate

4 ounce

Peas

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories630 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate40 g
Sugar12 g
Dietary Fiber8 g
Protein39 g
Cholesterol180 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Paper Towel
Plastic Wrap
Medium Bowl
Large Pan

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Pat cauliflower rice dry with paper towels. Trim, peel, and cut carrots lengthwise into quarters; slice into 1⁄2-inch pieces. Thinly slice scallions, separating whites from greens.

Make Topping
2

• Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave- safe bowl. Cover with plastic wrap and microwave until melted, 30 seconds. • Stir in cauliflower rice, panko, Parmesan, salt, and pepper. Set aside until ready to use in Step 5.

Cook Chicken
3

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, half the thyme (all for 4 servings), salt, and pepper to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

Assemble Skillet Bake
4

• Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add carrots, scallion whites, and half the garlic powder (all for 4 servings). Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes. • Return chicken to pan. Evenly sprinkle flour over chicken and veggies and cook, stirring, until no lumps remain, 30-60 seconds. • Add 11⁄4 cups water (21⁄2 cups for 4) and stock concentrates. Cook, stirring, until sauce has thickened, 2-4 minutes. Remove from heat. • Stir in peas and cream cheese until combined. Taste and season with salt and pepper if desired.

Finish Skillet Bake
5

• Smooth chicken and veggie mixture out in an even layer with the back of a spoon. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8- inch baking dish (13-by-9-inch baking dish for 4) now. • Sprinkle with cauliflower-Parmesan topping. • Bake on top rack until topping is golden brown, 12-15 minutes.

Serve
6

• Garnish chicken bake with scallion greens. Divide between plates or serve family style directly from pan.

Chicken is fully cooked when internal temperature reaches 165°.