Chicken in Creamy Green Onion Sauce

with BBQ root vegetables

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

We're sure your childhood was like ours, in that a creamy sauce on a chicken was a common weeknight dinner, either microwaved out of a box or with a can of soup poured over a tough chicken breast. This dinner takes that basic concept to an elite level. Creamy, cheesy green onion sauce enrobes a juicy chicken breast, with BBQ carrots and turnips on the side adding a zesty sweetness for balance. Put away the can opener, close the microwave… childhood's over, after all and adult dinners are much, much better.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • 1 Tbsp. BBQ Spice Rub
  • 8 oz. Parsnip
  • Info
    ⅗ oz. Butter
  • 8 oz. Carrot
  • Info
    4 fl. oz. Light Cream
  • 2 Green Onions
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim and thinly slice green onions. Peel, trim, and cut carrot and parsnip into ¼" slices on an angle. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Chicken

    Roast the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until golden brown, 4-6 minutes. Transfer chicken to prepared baking sheet, seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Wipe pan clean and reserve. While chicken roasts, cook vegetables.

  • Step 3 - Start the Vegetables

    Start the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrot and parsnips to hot pan and stir occasionally until slightly charred, 4-5 minutes. Add 2 Tbsp. water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 1-2 minutes.

  • Step 4 - Finish the Vegetables

    Finish the Vegetables

    Remove cover to pan with vegetables and add butter and BBQ spice rub. Stir constantly until vegetables are glazed and evenly coated in rub, 1-2 minutes. Remove from burner.

  • Step 5 - Make Sauce and Finish Dish

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and stir constantly until fragrant, 1-2 minutes. Add cream and bring to a simmer. Stir occasionally until slightly thickened, 2-3 minutes. Stir in cheese and season with a pinch of salt and pepper. Remove from burner. Plate dish as pictured on front of card, spooning sauce over chicken and garnishing with remaining green onions. Bon appétit!