Apple-Gouda Smothered Chicken

with smoky Brussels sprouts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
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.

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 12 oz. Brussels Sprouts
  • 1 Gala Apple
  • 2 Boneless Skinless Chicken Breasts
  • ½ tsp. Smoked Paprika
  • Info
    2 oz. Smoked Gouda Slices
  • 2 fl. oz. Apple Cider
  • Info
    ⅗ oz. Butter

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.

  • Nutrition (per serving)

  • Calories
    536
  • Carbohydrates
    27g
  • Fat
    31g
  • Protein
    49g
  • Sodium
    1205mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with reserved thyme. Bon appétit!

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