Apricot Mustard Glazed Chicken

with Parmesan fingerling potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
A note about serious food allergies

The sweet of apricot and the tang of mustard come together in all kinds of delightful and inspiring ways, making your fork sing and your plate dance. (But call the Ghostbusters if they actually start doing those things; singing forks ain't right.) The potatoes get all kinds of love from buttermilk dill seasoning and a dusting of nutty Parmesan, making their marriage with the chicken a mealtime romance for the ages. (But don't call the preacher if they try to get married; that ain't legal, folks.)

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Shallot
  • Info
    2 tsp. Buttermilk Dill Seasoning
  • Info
    1 oz. Grated Parmesan
  • 2 tsp. Grainy Mustard
  • 12 oz. Fingerling Potatoes
  • 1½ oz. Apricot Preserves
  • 13 oz. Boneless Skinless Chicken Breasts
  • 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
    631
  • Carbohydrates
    52g
  • Fat
    24g
  • Protein
    49g
  • Sodium
    1718mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim zucchini ends and cut into ½" rounds. Peel and slice shallot into rounds. Halve potatoes lengthwise. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. If using bone-in pork chop or sirloin steaks, follow same instructions.

  • Step 2 - Roast the Potatoes
    2

    Roast the Potatoes

    Place potatoes, shallot, and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, half the Parmesan (reserve remaining for garnish), and seasoning blend. Massage oil and seasoning into vegetables. Spread into a single layer. Roast in hot oven until potatoes are lightly golden and zucchini is tender, 20-25 minutes. While potatoes roast, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until internal temperature reaches 165 degrees, 5-7 minutes per side. If using bone-in pork chop or sirloin steaks, follow same instructions, cooking until pork or steak reach a minimum internal temperature of 145 degrees. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add apricot preserves, 2 Tbsp. water and mustard to hot pan and stir to combine. Bring to a boil. Once boiling, remove from burner. Swirl in butter until combined.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken, and topping potatoes with remaining Parmesan. Bon appétit!

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