Meal Kit

Creamy Garlic Parmesan Chicken

with smashed red potatoes and roasted brussels

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 Green Onion
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • ½ tsp. Garlic Salt
  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Red Potatoes
  • 2 Garlic Cloves
  • Info
    4 fl. oz. Cream Sauce Base

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    Start potatoes

    cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup of potato cooking liquid. Drain potatoes in a colander and return to pot. add half of cream base and garlic salt to potatoes. mix well until smooth and creamy.

  2. 2

    prepare ingredients

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

  3. 3

    Prepare and bake chicken and brussels

    place halved brussels on one side of a prepared baking sheet. season with a1 tsp olive oil, ¼ tsp salt and a pinch of pepper. message seaosning into brussels and push to one side. Pat chicken breasts dry, and season both sides with a pinch of pepper. place chicken breasts on the empty side of the sheet tray. top with parmesan. bake in hot oven for 22-27 minutes until chicken reaches 165 degrees.

  4. 4


    In a small pot add 1 tsp evoo over medium heat. once hot add garlic and green onion bottoms. saute for 2-3 minutes until fragrant and tender. add remaining cream base, chicken demi and 1 tsp water. bring to a simmer and mix well. taste and add a pinch of salt if needed.

  5. 5

    Finish Dish

    Garnish chicken with green onions. Bon appetitie!

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