Chicken Dijonnaise

with zucchini and sun-dried tomato gratin

$9.95 per serving

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
  • 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 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.

  • 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.

  • Step 3 - Make the Gratin

    Make the Gratin

    Remove pan from burner and stir in sun-dried tomatoes, ¼ 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.

  • 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 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. Serve gratin on a plate or in casserole dish. Bon appétit!