Chicken with Basil-Pecorino Cream Sauce

and roasted red potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. The steak may have been the first version, but the best version is this, with the irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. 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. Red Potatoes
  • 1 Red Bell Pepper
  • 1 Shallot
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Tbsp. Basil Pesto
  • Info
    4 oz. Light Cream
  • Info
    1 oz. Pecorino 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
    624
  • Carbohydrates
    52g
  • Fat
    29g
  • Protein
    45g
  • Sodium
    1611mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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 ¼" rounds. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Begin the Vegetables

    Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables roast, sear chicken.

  • 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, carefully stir on their own side. Transfer chicken to empty space on baking sheet. Reserve pan; no need to wipe clean.

  • 4

    Finish the Chicken and Vegetables

    Top chicken with 2 tsp. basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Remove chicken to a plate and rest at least 5 minutes. While chicken rests, make sauce.

  • 5

    Make Sauce and Finish the Dish

    Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining pecorino. Bon appétit!

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