Chicken Dijonnaise

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
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 fl. 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
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim zucchini ends and slice on an angle into ½" rounds. 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.

  • Step 2 - Cook the Zucchini

    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 crunchy, 2-3 minutes. Remove from burner and stir in sun-dried tomatoes, ¼ tsp. salt, and a pinch of pepper.

  • Step 3 - Make the Gratin

    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. 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. Rest baked gratin 5 minutes, then top with crispy onions. While gratin bakes, cook chicken.

  • Step 4 - Cook the Chicken

    Cook the Chicken

    Return pan used to cook zucchini to medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and 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.

  • Step 5 - Make Sauce and Finish Dish

    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. 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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