Chicken and Roasted Red Pepper Cream with Parmesan Broccoli
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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
Large 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
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.
Chicken will finish cooking in a later step.
While first side of chicken cooks, start broccoli.
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, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in a pinch of pepper and ¼ tsp. salt, to taste.
Finish Chicken and Make Cream
Flip chicken, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees.
Remove chicken from pan. Keep pan over medium heat. Add cream, red pepper pesto, and a pinch of salt, if desired. Bring to a simmer.
Once simmering, cook until sauce thickens, 1-2 minutes.
Remove from burner. Add chicken to pan and flip to coat.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with any roasted red pepper cream from pan and garnishing broccoli with Parmesan. Bon appétit!
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