Meal Kit

Chicken and White Wine Cream Sauce

with thyme roasted parsnips and butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 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

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 4 oz. Parsnips
  • 1 Lemon
  • 3 Thyme Sprigs
  • 1 tsp. Pink Seasoned Salt
  • 8 oz. Cubed Butternut Squash
  • 2 oz. White Cooking Wine
  • Info
    4 fl. oz. Cream Sauce Base
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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
  1. 1

    Prepare the Ingredients

    Trim ends off parsnips and peel. Cut into ½" dice. Halve any large butternut squash pieces to roughly match smaller pieces. Stem thyme and mince. Halve and juice lemon. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Vegetables and Garlic

    Place butternut squash and parsnips on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and thyme. Spread into a single layer and roast in hot oven, 8 minutes. While vegetables roast. Place garlic on a small piece of foil and top with 2 tsp. olive oil. Form a foil pouch around the garlic. Carefully remove baking sheet from oven and place garlic pouch on sheet. Baking sheet will be hot! Roast again until vegetables are tender, 10-12 minutes. While vegetables roast, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts 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. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Carefully, remove garlic pouch from baking sheet and remove garlic from foil. Mince roasted garlic. Return pan used to cook chicken to medium-high heat. Add garlic, cream sauce base, 1 Tbsp. lemon juice, and wine to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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