French Onion Dip Chicken with Parmesan Zucchini and Tomatoes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
A note about serious food allergies
The rich, onion-y (duh) flavors of French onion dip can't be relegated to mere dip or other appetizer fare. It's in the spotlight here, and it does the spotlight proud, adding deep flavor to an already succulent chicken breast. Every bite is an absolute delight.
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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 salmon fillets, pat dry and season flesh side with garlic pepper. Follow same instructions as chicken in Step 1, cooking salmon, skin side up at first, until it reaches minimum internal temperature, 4-6 minutes per side.
If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using NY strip steak, follow same instructions as chicken in Step1, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
Cook the Chicken
Pat chicken dry, and cover one side entirely with garlic pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan, seasoned side down. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Rest chicken, 3 minutes.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Finely crush crackers. Combine crackers and Parmesan in a mixing bowl. Set aside.
Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add zucchini, tomato, and garlic to hot pan. Stir often until combined and beginning to soften, 1-2 minutes.
Add ½ tsp. salt and a pinch of pepper. Stir occasionally until zucchini is tender and vibrant green, 4-6 minutes.
Remove from burner.
While vegetables cook, make sauce.
Make Sauce and Finish Dish
In another mixing bowl, combine chives, sour cream, caramelized onion jam, 1 tsp. water, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan and cracker mixture. Bon appétit!
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