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. But the future is here because we're bringing back this irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. This, like its cousins, is sure to be an instant classic.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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 cooked chicken to a plate and rest at least 5 minutes.
While chicken rests, make sauce.
Make the Sauce
Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil.
Remove from burner and whisk 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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