Meal Kit
Chicken Dijon Cream
with zucchini and sun-dried tomato gratin
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy


Contains: Milk, Wheat

Chef
Nigel Palmer
Ain't nothing wrong with bringing more Dijon into your life. Here, you get to sauce a chicken breast with a luxurious mix of robust Dijon, cream, and rich butter. But mustard isn't the only star of this dish: You'll never eat zucchini the same way after savoring it in this gratin, made with nutty Parmesan and jammy sun-dried tomatoes, and topped with crispy fried onions.
In Your Box (serves 2)
-
- 3 Zucchini
- 1 oz. Julienned Sun-Dried Tomatoes
-
- 13 oz. Boneless Skinless Chicken Breasts
-
- ½ oz. Dijon Mustard
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)
-
Calories554
-
Carbohydrates17g
-
Fat33g
-
Protein46g
-
Sodium1726mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Small Oven-Safe Casserole Dishes
- 1 Large Non-Stick Pan
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
-
1 Prepare the Ingredients
Trim zucchini ends and slice on an angle into ½" rounds. Cut sun-dried tomatoes into ¼" pieces. Coarsely crush crispy fried onions. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. If using pork chops, pat dry and season same amount.
-
2 Cook the Zucchini
Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir often until browned but still crisp, 2-3 minutes. Remove from burner and stir in sun-dried tomatoes, ¼ tsp. salt, and a pinch of pepper.
-
3 Make the Gratin
Place casserole dishes on prepared baking sheet to catch any drips. Transfer zucchini mixture to casserole dishes. Wipe pan clean and reserve. Pour 1 Tbsp. cream (reserve remaining for sauce) over each dish and top with Parmesan. Bake in hot oven until golden brown, 8-12 minutes. Rest baked gratin 5 minutes, then top with crispy onions. While gratin bakes, cook chicken.
-
4 Cook the Chicken
Return pan used to cook zucchini to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate and rest 3 minutes. If using pork chops, follow same instructions and cook until chops reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. Reserve pan; no need to wipe clean.
-
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add 2 Tbsp. water, reserved cream, and any accumulated juices from resting chicken. Bring to a boil. Once boiling, remove from burner. Stir in Dijon and a pinch of salt. Sauce will thicken as it cools. Plate dish as pictured on front of card, garnishing chicken with sauce. Serve gratin on a plate or in casserole dish. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.