Meal Kit

Chicken with Basil-Parmesan Cream Sauce

and roasted potatoes

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp Parmesan cheese. It quickly became a customer favorite, and the rest, as they say, is history. But the future is here because we're bringing back this irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted potatoes, shallot, and fresh red bell pepper. This, like its cousins, is sure to be an instant classic. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Bell Pepper
  • 1 Shallot
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    2 Tbsp. Basil Pesto

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then topping and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then topping and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, searing, skin-side up, until golden brown, 2-3 minutes, then topping and roasting until fish reaches minimum internal temperature, 7-10 minutes.

  1. 1

    Prepare the Ingredients

    Cut each potato into six to eight wedges.

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

    Peel and slice shallot into 1/4" rounds.

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Vegetables

    Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet.

    Spread into a single layer on one half of sheet (some overlap is OK). Roast in hot oven, 20 minutes.

    Vegetables will finish cooking in a later step.

    While vegetables roast, sear chicken.

  3. 3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.

    After vegetables have roasted 20 minutes, remove from oven and carefully toss. Sheet will be hot! Use a utensil. Transfer chicken to empty space on baking sheet.

    Reserve pan; no need to wipe clean.

  4. 4

    Finish the Chicken and Vegetables

    Top chicken with 2 tsp. pesto (reserve remaining for sauce).

    Roast in hot oven until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    Remove from oven. Transfer chicken to a plate and rest, at least 5 minutes.

    While chicken rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium-high heat. Add cream base to hot pan and bring to a boil.

    Once boiling, remove from burner and stir in remaining pesto, 2/3 the Parmesan (reserve remaining for garnish), and a pinch of pepper.

    Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining Parmesan. Bon appétit!

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