Culinary Collection

Crispy Chicken with Lemon Pistachio Butter

and Parmesan broccoli

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Tree Nuts (Pistachios), Milk, Wheat

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 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

We often say in this space "everything's better with butter" and we don't take back those words, but we're adding to them: everything's better with butter… and lemon… and pistachios. And it's even better on a crispy chicken, melting down to bring its perfect deliciousness with every bite. Is everything better with butter? Maybe not everything, but this meal certainly is.

In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • 12 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¼ cup Italian Panko Blend
  • Info
    ¾ oz. Roasted Pistachios
  • Info
    ⅗ oz. Butter
  • ½ oz. Preserved Lemons

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
    530
  • Carbohydrates
    19g
  • Fat
    27g
  • Protein
    48g
  • Sodium
    1620mg

Recipe Steps

You Will Need

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

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

  • If using pork chops, follow same instructions as chicken in Steps 1, 2, and 3, cooking until browned on one side, 3-4 minutes, then roasting, panko side up, until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using sirloin steak, follow same instructions as chicken in Steps 1, 2, and 3, cooking until browned on one side, 2-3 minutes, then roasting, panko side up, until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare Ingredients and Make Butter

    Cut broccoli into bite-sized pieces.

    Finely chop pistachios.

    Finely chop roasted red pepper.

    In a mixing bowl, thoroughly combine softened butter, preserved lemon, and pistachios. Set aside.

    Pat chicken breasts dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Prepare the Chicken

    Place panko in an even layer on a plate.

    Transfer chicken to plate with panko and coat one side completely, pressing gently to adhere. Let rest, 3 minutes.

  3. 3

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.

    Add chicken, panko side down, to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.

    Transfer chicken, panko side up, to prepared baking sheet. Wipe pan clean and reserve.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

    While chicken cooks, continue recipe.

  4. 4

    Cook the Broccoli

    Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.

    Add broccoli, 1/4 tsp. salt, 2 Tbsp. water, and a pinch of pepper to hot pan. Cover, stirring occasionally until tender, 5-7 minutes.

    Add roasted red pepper . Stir often until heated through, 1-2 minutes.

    Remove from burner. Top evenly with cheese.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with pistachio butter. Bon appétit!

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