Creamy Piccata Chicken

with cheesy roasted Brussels sprouts and carrots

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

The un-shining star of many a wedding buffet, we've taken your workaday piccata and made it decadent, as glamorous as a dewy bride on her big day. Magically, this indulgent cream sauce-and-chicken dish manages to be calorie-conscious and carb-conscious. (The key: substituting pasta with carrots and Brussel sprouts.) You'll be fit as a fiddle to walk robustly down any aisle or squeeze into any ugly bridesmaid dress.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • ⅓ oz. Capers
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan
  • Info
    4 fl. oz. Light Cream

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
    554
  • Carbohydrates
    25g
  • Fat
    30g
  • Protein
    48g
  • Sodium
    1654mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot on an angle into ¼" slices. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and mince shallot. Rinse capers and pat dry. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Vegetables

    Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer (some overlap is ok). Roast in hot oven until tender and well-browned, 25-30 minutes. While vegetables roast, cook chicken.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate, rest at least 3 minutes, and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and 1 Tbsp. shallot to hot pan. Stir constantly until translucent, 1-3 minutes. Add cream, capers, and accumulated juices from resting chicken. Stir occasionally until sauce slightly thickens, 3-5 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!

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