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.
Antibiotic-Free Boneless Skinless Chicken Breasts
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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.
You Will Need
Small Oven-Safe Casserole Dishes
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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