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
Don't be thrown by the hoity-toity sounding name here. Our Chicken au Fromage (chicken "with cheese") is a healthy take on a French dish of sautéed chicken topped with a creamy mushroom-Parmesan cheese sauce. Do we have your attention now? It's served alongside crisp, buttery broccoli, and did we mention the creamy mushroom-Parmesan sauce? And did we mention it's healthy? Chicken au Fromage? More like Chicken-oh-so tasty!
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
Cut mushrooms into ¼” slices. Cut any large broccoli pieces into bite-sized florets. Halve grape tomatoes. Zest and halve lemon. Rinse chicken breasts, pat dry, and season each with ½ tsp. salt and a pinch of pepper.
Cook the Chicken and Mushrooms
Heat a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes on one side, or until deep brown. Flip chicken, add mushrooms to pan, and season mushrooms with ¼ tsp. salt and a pinch of pepper. Cook, stirring mushrooms occasionally, 5-7 minutes, or until mushrooms are browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, tent loosely with foil, and set aside.
Cook the Broccoli
While chicken is cooking, heat broccoli and ¼ cup water in a second medium pan over medium-high heat. When water boils, cover and cook 2 minutes, or until broccoli is bright green. Uncover and cook 2 minutes, or until broccoli is cooked, but still a little crisp and water has evaporated. Remove from heat and toss with tomatoes, ½ tsp. lemon juice (to taste), and butter. Season to taste with ¼ tsp. salt and a pinch of pepper, cover, and set aside.
Finish the Sauce
In pan containing mushrooms, add evaporated milk, ¼ cup water, and Parmesan (reserve a pinch for garnish) and cook, stirring constantly, 3-5 minutes, or until cheese melts and sauce thickens slightly. Season to taste with salt and pepper.
Plate the Dish
Spoon sauce on a plate and arrange broccoli and tomatoes next to sauce. Place a chicken breast over sauce and spoon some sauce over chicken. Garnish with lemon zest and reserved Parmesan. Serve immediately.
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