Chicken Château with Dijon Demi-Glace

and herb-roasted root vegetables

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

When the leaves start to fall, we look for flavors that warm us up. Enter this chicken château, which adds a touch of fancy to your dinner table with hardly any effort at all. A tender chicken breast comes alive when sprinkled with a seasoning blend redolent of onion, garlic, and peppers, then pan-seared. Served with a rich chicken demi-glace infused with Dijon mustard and a medley of fresh Brussels sprouts and carrots, this is just the meal to knock the chill off.

In Your Box (serves 2)

  • 8 oz. Carrots
  • 8 oz. Brussels Sprouts
  • 4 Parsley Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ tsp. Vegetable Seasoning Blend
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Dijon Mustard
  • ½ fl. oz. Honey
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel, trim, and cut carrots into ¼" diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.

  • Step 2 - Roast the Vegetables

    Roast the Vegetables

    Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer on one side. Roast 8-10 minutes and remove from oven. Vegetables will finish cooking in later step.

  • Step 3 - Sear the Chicken

    Sear the Chicken

    Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until lightly browned, 2-3 minutes per side. Make sure to keep pan temperature at medium, as seasoning burns easily.

  • Step 4 - Roast the Chicken

    Roast the Chicken

    Transfer chicken to open side of baking sheet. Return to oven and roast until chicken reaches a minimum internal temperature of 165 degrees and vegetables are lightly browned and tender, 8-10 minutes. Reserve pan; no need to wipe clean. While vegetables and chicken roast, make sauce.

  • Step 5 - Make the Sauce

    Make the Sauce

    Combine chicken demi-glace, mustard (to taste), honey and ½ cup water in pan used to sear chicken. Bring to a boil over high heat, reduce heat to medium-low, and cook until thickened to consistency of a light gravy, 2-4 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley.