Meal Kit
Culinary Collection
Creamy Thyme Chicken
with green beans and mushrooms
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 4 oz. Grape Tomatoes
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2 oz. Creme Fraiche
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
- 1 tsp. Minced Garlic and Parsley
- 3 Thyme Sprigs
- ½ tsp. Rotisserie Chicken Seasoning
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) yP5BD6q8
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Calories470
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Carbohydrates20g
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Net Carbs14g
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Fat25g
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Protein43g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes.
Trim green beans, if necessary.Stem mushrooms and cut caps into 1/4” slices.Stem and mince thyme. -
2 Brown the Butter
Place a medium non-stick pan over medium-low heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Remove from burner. Transfer butter to a mixing bowl. Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning and a pinch of salt and pepper.
Return pan used to brown butter to medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.Uncover and add minced garlic and parsley, tomatoes, mushrooms, 1/2 tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms and tomatoes are tender, 3-4 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes. Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add 1/4 cup water, crème fraîche, and thyme to hot pan. Bring to a simmer.
Once simmering, stir occasionally until smooth, 3-4 minutes.Add brown butter and stir to combine.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with cheese. Bon appétit!
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