Meal Kit
Creamy Garlic Parmesan Chicken
with smashed red potatoes and roasted Brussels sprouts
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
If one were to look back at the entire history of Home Chef meals, the two ingredients (save proteins) we've probably sent the most to you are garlic and Parmesan. And why not? Garlic is omnipresent in world cuisine, probably the ingredient used the most everywhere, and Parmesan is a versatile cheese that's just strong enough. We're putting them together here, coating the chicken with Parm, then making a garlic-y cream sauce that's spoon-licking good. Sometimes, things are popular for a reason.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 8 oz. Brussels Sprouts
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4 fl. oz. Cream Sauce Base
- 2 Green Onions
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½ oz. Shredded Parmesan Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
- 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.
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Nutrition (per serving)
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Calories520
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Carbohydrates48g
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Net Carbs42g
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Fat18g
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Protein48g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Small Pot
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
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If using salmon, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 3, roasting in hot oven until salmon reaches minimum internal temperature, 13-15 minutes.
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If using NY strip steak, follow same instructions as chicken in Step 2. In Step 3, sear steak in a medium non-stick pan over medium-high heat with 2 tsp. olive oil until browned on one side, 2-3 minutes. Transfer steak to baking sheet, seared side up, add Parmesan, and roast in hot oven until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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If using sirloin steak, follow same instructions as chicken in Step 2. In Step 3, sear chicken in a medium non-stick pan over medium-high heat with 2 tsp. olive oil until browned on one side, 2-3 minutes. Transfer sirloin to baking sheet, seared side up, add Parmesan, and roast in hot oven until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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1 Start the 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 1/4 cup of potato cooking water. Drain potatoes in a colander and return to pot. Add garlic salt and half the cream base (reserve remaining for sauce). Mash until smooth and creamy. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
2 Prepare the 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.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
3 Roast Chicken and Brussels Sprouts
Place Brussels sprouts on one side of prepared baking sheet and drizzle with 1 tsp. olive oil, a pinch of salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts and spread into a single layer on their side. Place chicken breasts on empty side of sheet. Top with Parmesan. Bake in hot oven until Brussels sprouts are browned and chicken reaches a minimum internal temperature of 165 degrees, 22-27 minutes.
While chicken and Brussels sprouts roast, make sauce. -
4 Make the Sauce
Place a small pot over medium heat and add 1 tsp. olive oil. Add garlic and white portions of green onions and stir occasionally until fragrant and tender, 1-2 minutes.
Add remaining cream base, demi-glace, 1 tsp. water, and a pinch of salt, if desired. Bring to a simmer. Once simmering, remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions. Bon appétit!
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