Chicken Breast with Basil Pesto Cream and Triple Mushroom Risotto

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • Info
    2 oz. Sour Cream
  • ½ tsp. Seasoned Salt Blend
  • Info
    ⅗ oz. Butter
  • 4 oz. Cremini Mushrooms
  • 13 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Shiitake Mushrooms
  • ¼ oz. Dried Porcini Mushrooms
  • ¾ cup Arborio Rice
  • Info
    2 Tbsp. Basil Pesto
  • Info
    2 oz. Grated Parmesan

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
    836
  • Carbohydrates
    66g
  • Fat
    36g
  • Protein
    59g
  • Sodium
    1712mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Place porcini and 1 cup of water in a bowl. Soak 5 minutes. Remove porcinis from water and reserve liquid. Quarter shittake mushrooms Quarter cremini mushrooms

  • 2

    Soak The Porcinis and Cook The Risotto

    "Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup of porcini water to pot with rice. Rice should just be covered by water._ Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add porcinis, half the seasoning blend, butter and parmesan (reserve 2 TB for garnish). Stir to combine, then cover and set aside."

  • 3

    Cook The Chicken and Make The Sauce

    Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper/ Place a medium oven-safe pan over medium heat and 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 4-5 minutes on one side. Flip chicken, and transfer to prepared baking sheet. Place in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Reserve pan; no need to wipe clean. Combine sour cream and basil pesto in a bowl. Stir to combine.

  • 4

    Cook The Mushrooms

    Place the same pan over medium heat and add 2 tsp. olive oil. Add mushrooms and remaining seasoning blend to hot pan and stir occasionally until browned, 4-6 minutes.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping chicken with basil pesto cream and garnishing mushrooms with reserved parmesan. Bon appétit!

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