Meal Kit
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

Chef
Ryan Pugh
In Your Box (serves 2)
- ½ tsp. Coarse Black Pepper
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- 2 Garlic Cloves
- 1 Lemon
- 12 oz. Broccoli Florets
- 1 Shallot
- 13 oz. Boneless Skinless Chicken Breasts
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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.
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Nutrition (per serving)
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Calories458
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Carbohydrates22g
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Fat21g
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Protein50g
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Sodium1496mg
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
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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.
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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.
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3 Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half. Peel and mince shallot. Mince garlic.
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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.
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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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