Chicken Breast with Parmesan Thyme Butter and Lemon Garlic Green Beans
ready in 15 minutes
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
Due to our just-in-time sourcing model, we may have to send you a
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You Will Need
Medium Non-Stick Pans
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
Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add chicken to hot pan. Cover, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
Remove from burner.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice thinly.
Cook the Green Beans
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans, shallot, and ¼ cup water to hot pan. Cover, and cook until tender, 7-9 minutes.
Remove from burner and stir in garlic salt, 1 Tbsp. lemon juice, and a pinch of salt and pepper.
Make Butter and Finish Dish
Combine softened butter, Parmesan, and thyme in a mixing bowl until smooth.
Plate dish as pictured on front of card, topping chicken with butter and green beans with crispy onions. Squeeze lemon wedges over meal to taste. Bon appétit!
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