Brown Sugar Pecan Chicken with Butternut Squash

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), 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 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

Buttery hot and sweet, this Dijon-brown sugar-pecan masterpiece of a sauce is super easy to make, and it brings an amazing amount of depth and flavor to the chicken here, augmenting its natural goodness.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Cubed Butternut Squash
  • 1 Shallot
  • Info
    ½ oz. Roasted Pecans
  • 0.46 oz. Brown Sugar
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    ⅓ oz. Butter
  • ¼ oz. Dijon Mustard
  • 3 Thyme Sprigs
  • ½ tsp. Garlic Salt

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using NY strip steak, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with garlic salt and a pinch of pepper.

    Place a medium non-stick pan over medium heat.

    Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Transfer chicken to a plate. Reserve pan; no need to wipe clean.

    While chicken cooks, cook butternut squash.

  2. 2

    Cook the Butternut Squash

    Peel and halve shallot. Slice halves into thin strips.

    Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

    Add butternut squash and 1/4 tsp. salt to hot pan. Cover, and stir often until beginning to get tender, 7-8 minutes.

    Stir in shallot and thyme springs. Cover again, and stir often until butternut squash is tender and lightly browned, 5-6 minutes.

    Remove from burner.

    While shallot and thyme cook, cook sauce.

  3. 3

    Make the Sauce

    Coarsely chop pecans.

    Return pan used to cook chicken to medium heat. Add mirepoix base, Djion, 2 Tbsp. water, and brown sugar to hot pan.

    Stir constantly until heated through, 1-2 minutes.

    Remove from burner and stir in butter and pecans.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Remove thyme sprigs from butternut squash, if desired. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.