Chicken with Asiago Cream

with Bagna Cauda broccoli

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Broccoli Crowns
  • 1 Shallot
  • 2 Garlic Clove
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Slivered Almonds
  • Info
    4 oz. Light Cream
  • 1 Tbsp. Cornstarch
  • Info
    1½ oz. Shredded Asiago Cheese

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
    589
  • Carbohydrates
    18g
  • Fat
    35g
  • Protein
    49g
  • Sodium
    1551mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredient

    Cut broccoli into bite-sized florets. Peel and halve shallot. Slice halves into a small dice. Mince garlic. Pat chicken breasts dry, season both sides with ½ tsp. salt and a pinch of pepper.

  • 2

    Toast Almonds and Sear Broccoli

    Place a medium non-stick pan over medium-high heat and add almonds. Stir occasionally until golden brown, 2 minutes. Remove from burner and transfer almonds to a plate. Wipe pan clean and return to medium-high heat. Toss broccoli in a mixing bowl with cooking spray, ¼ tsp. salt, and a pinch of pepper. Add broccoli to hot pan and cook undisturbed for 2 minutes. Transfer broccoli to one side of prepared baking sheet and top with shallot (reserve 1 Tbsp. for sauce), garlic, and a pinch of salt. Reserve pan; no need to wipe clean.

  • 3

    Sear the Chicken

    Return pan used to sear broccoli to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed, 2-3 minutes. Place on empty half of baking sheet. Roast until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Combine ½ cup water, cream, and cornstarch. Return pan used to sear chicken to medium-low heat. Add reserved shallot to hot pan and stir constantly until shallot is translucent, 1-2 minutes. Add cornstarch slurry and cheese to pan and bring to a boil. Once boiling, stir constantly 1 minute. Remove from burner. Season with a pinch of salt.

  • 5

    Finish the Dish

    Place broccoli on a plate and garnish with almonds. Place chicken next to broccoli. Drizzle sauce on top of chicken and broccoli. Alternatively, place sauce on plate first, then chicken and broccoli.

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