15 Minute Meal Kit

Creamy French Onion Chicken with Brussels Sprouts Almondine

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

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 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

In Your Box (serves 2)

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

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
    592
  • Carbohydrates
    21g
  • Fat
    36g
  • Protein
    47g
  • Sodium
    1710mg

Recipe Steps

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
  1. 1

    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 for sauce. Start preparing ingredients while chicken cooks.

  2. 2

    prepare ingredients

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

  3. 3

    Brussels

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. once hot add brussels, green onion bottoms and garlic salt. mix well and sauté for 1-2 minutes until onions start to soften. remove from heat and carefully add ¼ cup of water and return to heat. cover and allow to cook until water is gone and brussels are tender, 5-7 minutes. remove from heat and stir un lemon butter.

  4. 4

    Sauce and finish dish

    return pan from searing chicken back to medium heat. add ¼ cup of water, cream cheese, onion jam and a pinch of salt and pepper. bring to a simmer and stir until smooth and slightly thickened. remove from heat and stir in butter. top chicken with beurre blanc and green onions and garnish side with parmesan and chopped almonds. Bon appetite!

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