Oven-Ready
Dijon Cream Chicken
with Brussels sprouts and herbed pilaf
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
David Welch
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 12 oz. Brussels Sprouts
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2 oz. Cream Cheese
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1 oz. Beurre Blanc Butter
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1 oz. Roasted Sliced Almonds
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¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Dijon Mustard
- 2 tsp. Savory 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)
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Calories510
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Carbohydrates40g
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Net Carbs34g
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Fat21g
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Protein38g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Microwave-Safe Bowls
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Brussels Sprouts
Place Brussels sprouts, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in one provided tray. Massage oil and seasonings into Brussels sprouts. Spread into an even layer, cut-sides down, and cover with foil. Have a little sous chef around? With supervision, have them help season and massage the Brussels sprouts.
Bake covered in hot oven, 15 minutes.While Brussels sprouts bake, continue recipe. -
2 Prepare Chicken and Bake Meal
Pat chicken dry. Season both sides with savory seasoning, 1/2 tsp. salt, and a pinch of pepper.
Place chicken in second provided tray.After 15 minutes, carefully remove Brussels sprouts from oven and uncover.Bake both trays uncovered in hot oven until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove both trays from oven. Stir softened beurre blanc butter into Brussels sprouts. Tray will be hot! Use a utensil.While meal bakes, continue recipe. -
3 Heat Rice and Make Sauce
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, 2 Tbsp. water, and 1/2 tsp. salt. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave and stir in softened garlic and herb butter and almonds. Fluff rice with a fork. Rest, 2 minutes.In another microwave-safe bowl, combine mustard (to taste), cream cheese, and 2 Tbsp. water. Cover with a damp paper towel. Microwave covered until cheese is melted, 30-60 seconds.Carefully remove from microwave and stir to combine.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.To serve, top chicken with sauce. Slice chicken, if desired. Bon appétit!
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