Chicken and Roasted Red Pepper Cream with Parmesan Broccoli

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 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

Richness like this usually takes hours, not fifteen minutes. (Or a lifetime of saving carefully from your paycheck every week.) This chicken will make you feel a million bucks.

In Your Box (serves 2)

  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • Info
    4 oz. Light Cream
  • 12 oz. Broccoli Florets
  • Info
    ½ oz. Grated Parmesan
  • 13 oz. Boneless Skinless Chicken Breasts

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
    516
  • Carbohydrates
    14g
  • Fat
    31g
  • Protein
    46g
  • Sodium
    1286mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Start the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook on one side until browned, 5-7 minutes. While chicken cooks, start broccoli.

  • 2

    Cook the Broccoli

    Cut broccoli into bite-sized pieces, if necessary. Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes. Remove from burner and stir in ¼ tsp. salt, and a pinch of pepper.

  • 3

    Finish Chicken and Heat Sauce

    Flip chicken and cook until browned and chicken reaches a minimum internal temperature of 165 degrees. Add cream, red pepper pesto, and a pinch of salt. Bring to a simmer. Once simmering, cook until sauce thickens to coat chicken, 1-2 minutes.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on roasted red pepper cream, and garnishing broccoli with Parmesan. Bon appétit!

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