15 Minute Meal Kit

Creamy French Onion Chicken with Brussels Sprouts Almondine

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts (Almonds)

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 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

Love French onion soup? So do we. We love that gooey cheese and sweet onion so much, we'd marry it if it was the same religion. Instead, we'll put on a succulent chicken breast, turning every bite into rich, decadent delight. Love this meal? So do we.

In Your Box (serves 2)

  • 1 oz. Caramelized Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Light Cream Cheese
  • Info
    ½ oz. Smoked Almonds
  • Info
    ⅗ oz. Butter
  • 12 oz. Brussels Sprouts
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    ⅘ oz. Lemon Garlic Butter
  • 2 Green Onions
  • ½ tsp. Garlic Salt

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
    550
  • Carbohydrates
    18g
  • Fat
    33g
  • Protein
    47g
  • Sodium
    1645mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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 mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.

  • If using NY strip steak, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve. While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Coarsely chop halves. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  3. 3

    Cook the Brussels Sprouts

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add Brussels sprouts, white portions of green onions, and garlic salt to hot pan. Stir occasionally until green onions begin to soften, 1-2 minutes. Add ¼ cup water. Cover, and cook undisturbed until Brussels sprouts are tender, 5-7 minutes. Remove from burner and stir in lemon garlic butter until combined. While Brussels sprouts cook, make sauce.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add ¼ cup water, cream cheese, caramelized onion jam, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, stir until smooth and slightly thickened, 1-2 minutes. Remove from burner and stir in plain butter until combined. Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions and Brussels sprouts with almonds and Parmesan. Bon appétit!

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