Chicken Dijonnaise
with zucchini and sun-dried tomato gratin
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Easy
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)
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- 2 Zucchini
- ½ oz. Julienned Sun-Dried Tomatoes
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- 12 oz. Boneless Skinless Chicken Breasts
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- ½ oz. Dijon Mustard
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Nutrition (per serving)
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Calories535
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Carbohydrates13g
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Fat36g
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Protein39g
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Sodium1455mg
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
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1 Prepare the Ingredients
Trim zucchini ends and slice into ½" rounds on an angle. Cut sun-dried tomatoes into ¼" dice. Coarsely chop crispy fried onions. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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2 Cook the Zucchini
Place a large non-stick pan over high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir often until browned but still crunchy, 2-3 minutes.
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3 Make the Gratin
Remove pan from burner and stir sun-dried tomatoes, ½ tsp. salt, and a pinch of pepper. Place casserole dishes on prepared baking sheet to catch any drips. Transfer zucchini mixture to prepared casserole dishes. Wipe pan clean and reserve. In each dish, pour 1 Tbsp. cream (reserve remaining for sauce) over zucchini mixture and top with Parmesan. Bake in hot oven until golden brown, 8-12 minutes. Remove from oven. Rest 5 minutes, then sprinkle crispy onions on top. While gratin bakes, cook chicken.
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4 Cook the Chicken
Return pan used to cook zucchini to medium-high heat. Add 2 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned, 3-5 minutes. Flip chicken, reduce heat to medium, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove chicken to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
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5 Make the Sauce
Return pan used to cook chicken to medium-high heat. Add 2 Tbsp. water, remaining cream, and accumulated juices from resting chicken. Bring to a boil. 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, slicing chicken if desired and garnishing chicken with sauce. Bon appétit!