Chicken with Asiago Cream

with Bagna Cauda broccoli

$9.95 per serving

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
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 fl. oz. Light Cream
  • 1 Tbsp. Cornstarch
  • Info
    1½ oz. Shredded Asiago Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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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

  • Step 1 - Prepare the Ingredient

    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.

  • Step 2 - Toast Almonds and Sear Broccoli

    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.

  • Step 3 - Sear the Chicken

    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.

  • Step 4 - Make the Sauce

    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.

  • Step 5 - Finish the Dish

    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.