All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Smother,” in other contexts, usually doesn't mean good things: a stage mother whispering lines backstage at their frightened child, or a boyfriend calling every ten minutes to make sure you're still by the phone. But smothering a chicken breast with tart apples and Gouda, giving every bite a rich, unforgettable flavor… That's the kind of smothering mother, child, and boyfriend can get behind.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Quarter apple and remove core. Cut into ¼" slices.
Stem and mince thyme.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook Brussels Sprouts and Sear Apples
Place Brussels sprouts on prepared baking sheet and rub with paprika, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer on one half of baking sheet. Roast until tender, 6 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While sprouts roast, place a medium non-stick pan over medium heat and add ½ tsp. olive oil. Working in batches if needed, add apple slices to hot pan in a single layer. Sear apples undisturbed until lightly browned, 2-3 minutes.
Transfer apples to a plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to sear apples to medium-high heat and add ½ tsp. olive oil. Add chicken to hot pan and sear undisturbed until lightly browned, 2-3 minutes on one side.
Transfer chicken to other half of baking sheet, seared side up. Shingle cooked apples on chicken and cover apples with Gouda slices.
Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.
Reserve pan; no need to wipe clean.
While chicken cooks, make sauce.
Make the Sauce
Place apple cider and thyme (reserve a pinch for garnish) in pan used to sear chicken over medium-high heat.
Bring to a boil and cook until sauce is the consistency of light syrup, 30-60 seconds.
Remove from burner and swirl in butter. Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved thyme. Bon appétit!
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