Creamy French Onion Chicken with Brussels Sprouts Almondine
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
Tree Nuts (Almonds)
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
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.
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 Pans
Before You Cook
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
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.
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.
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.
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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