French Onion Chicken with Carrots and Peas

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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 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

In Your Box (serves 2)

  • 1 oz. Caramelized Onions
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    ½ oz. Crispy Fried Onions
  • 1 tsp. Bayou Blend
  • Info
    ¾ oz. Swiss Cheese Slices
  • 8 oz. Coin Cut Carrots
  • ¼ oz. Dijon Mustard
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 3 oz. Peas

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
    551
  • Carbohydrates
    27g
  • Fat
    28g
  • Protein
    44g
  • Sodium
    1614mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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
  1. 1

    Start the Chicken

    Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, cook vegetables.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until carrots are beginning to get tender, 4-5 minutes. Add peas and seasoning blend and stir occasionally until carrots are tender, 3-4 minutes. Stir in butter, Dijon, and demi until butter is melted. Remove from burner.

  3. 3

    Finish the Chicken

    Halve cheese on an angle into triangles. Once chicken is fully cooked, top with caramelized onion, crispy onions, and cheese triangle, Cover and cook until cheese is melted, 30 -60 seconds. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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