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
A note about serious food allergies
An enterprising rancher in Santa Barbara, California served a seasoned buttermilk dressing to his guests in the early 1950s, and it wasn't long before its popularity exploded. Not just for dressings and dips, we harness ranch's seasoning potential for a chicken dish you won't soon forget. The flavor doesn't end with the chicken; fresh green beans and carrot mash provide the perfect accompaniment. You'll think there's almost too much awesome happening in one meal. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" pieces.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with half the ranch seasoning (reserve remaining for sauce).
Roast the Green Beans
Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper.
Spread into a single layer and roast in hot oven until tender and slightly caramelized, 15-18 minutes.
While green beans roast, make mashed carrots.
Make the Mashed Carrots
Add carrots to boiling water and cook until very fork-tender, 12-15 minutes.
Drain in a colander and return to pot. Add butter and mash until smooth. Season with a pinch of salt and pepper. Cover and set aside.
While carrot cooks, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add cream and remaining ranch seasoning to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!
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