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

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

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)

  • Info
    4 oz. Light Cream
  • 3 Zucchini
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    ½ oz. Crispy Fried Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan
  • 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)

  • Calories
    555
  • Carbohydrates
    16g
  • Fat
    33g
  • Protein
    46g
  • Sodium
    1731mg

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

  • 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!

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