Garlic Pepper Chicken and Lemon Herb Butter with Parmesan and Pea Risotto
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
This meal has creamy and rich all over it: a richly decadent lemon garlic herb butter adorns the seasoned chicken with aplomb. The pea risotto, quicker and less of an arm workout than normal, is all about the creaminess, and the deliciousness. And have we mentioned it's cheesy, too?
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 Pan
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 scallops, follow same instructions as chicken in Step 1, cooking over medium-high heat until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
If using shrimp, follow same instructions as chicken in Step 1, cooking in batches if necessary over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
If using steaks, follow same instructions as chicken in Step 1, cooking until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Cook the Chicken
Pat chicken dry, and season both sides with garlic pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, make risotto.
Start the Risotto
Place a medium pot over medium heat. Add rice, peas, ½ cup water, cream cheese and chicken base. Bring to a simmer, undisturbed.
Once simmering, cook undisturbed until thickened and water is mostly absorbed, 2-3 minutes.
Finish the Risotto
Remove from burner. Stir in garlic salt and plain butter until combined and creamy.
Set aside, 2 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing risotto with Parmesan and topping chicken with lemon herb butter. Bon appétit!
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