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
Let the good times roll with this chicken dish inspired by flavors of the Bayou. Ho-hum chicken breast gets a major personality infusion when rubbed with Cajun seasoning - a zesty blend of spices like paprika, cayenne pepper, and oregano. Served with another Southern favorite, cheddar grits, and a spicy mushroom-tomato sauce, you've got the makings of a dinner that'll have you dancing in the streets.
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
Before You Cook
Prepare the Ingredients
Quarter mushrooms. Mince garlic. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Rinse chicken breasts, pat dry, and season each with ½ Tbsp. Cajun seasoning (reserve remaining for sauce).
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium heat. Place chicken breasts in hot pan and cook 2-3 minutes per side, or until lightly browned. Watch chicken closely to avoid overcharring. Transfer to prepared baking sheet to finish cooking (no need to wipe pan clean).
Finish the Chicken
Bake 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and is browned. Remove chicken from oven and let rest 5 minutes.
Make the Sauce
While chicken is cooking, place pan used for chicken over medium-high heat with 1 tsp. olive oil. Place mushrooms in hot pan and cook 5 minutes, while stirring, until beginning to brown. Add garlic and white parts of green onion and cook 1 minute while stirring. Add diced tomatoes, chicken base, and remaining Cajun seasoning (add half at first, taste, and add more if desired) to pan. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Season with ½ tsp. salt and a pinch of pepper.
Cook the Grits
Whisk grits into boiling water and cook 1 minute. Reduce heat to a simmer, cover, and cook 5-7 minutes, or until grits are no longer grainy in appearance. Stir in butter and shredded cheddar. Season with ½ tsp. salt and ¼ tsp. pepper.
Plate the Dish
Serve grits on a plate or bowl (add 1-2 Tbsp. water if grits have thickened). Top with chicken breast and serve sauce around grits. Garnish with green parts of green onion.
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