Chicken Breast with Peppercorn Cream Sauce

with Parmesan roasted broccoli x3

Prep & Cook Time: 30-40 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)

  • ½ tsp. Coarse Black Pepper
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 Garlic Cloves
  • 1 Lemon
  • 12 oz. Broccoli Florets
  • 1 Shallot
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Light Cream Cheese

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
    462
  • Carbohydrates
    22g
  • Fat
    21g
  • Protein
    50g
  • Sodium
    1492mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Begin the Broccoli

    Cut broccoli into bite-sized pieces, if necessary. Place broccoli on half the prepared baking sheet and toss with 2 tsp. olive oil, half the Parmesan (reserve remaining for roasted broccoli), ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on its half. Roast in hot oven, 10 minutes. Remove from oven. Broccoli will finish roasting in a later step. While broccoli roasts, start chicken.

  • 2

    Finish the Broccoli and Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and coarse black pepper (reserve remaining for sauce). Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until lightly browned, 3-4 minutes per side. Transfer chicken to empty space on baking sheet. Reserve pan, no need to wipe clean. Roast again until broccoli is browned and fork-tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. While broccoli and chicken roast, prepare ingredients.

  • 3

    Prepare the Ingredients

    Halve lemon. Cut one half into wedges and juice the other half. Peel and mince shallot. Mince garlic.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until translucent, 2-3 minutes. Add garlic and stir constantly until fragrant, 30-60 seconds. Stir in ¼ cup water, demi-glace, cream cheese, remaining coarse black pepper, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until creamy, 1-2 minutes. Remove from burner. Add ½ tsp. lemon juice and stir to combine.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing broccoli with remaining Parmesan. Squeeze lemon wedges over to taste. Bon appétit!

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