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
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
Medium Oven-Safe 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
Cook the Chicken
Pat chicken breasts dry and season both sides with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin-side down, and sear undisturbed until golden brown, 2-3 minutes.
Flip, and cook until golden brown, 2-3 minutes.
Transfer to prepared baking sheet, skin-side up, and top with 1 tsp. olive oil and garlic. Carefully massage garlic into chicken.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, prepare ingredients.
Prepare Ingredients and Cook Potatoes
Peel and cut potato into ½" dice.
Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep stems and leaves separate.
Bring a small pot with potato chunks covered by water to a boil. Cook until fork-tender, 6-8 minutes.
Reserve ¼ cup of potato cooking water. Drain potatoes in a colander and set aside.
Make the Gratin
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil.
Add Swiss chard stems and stir often until beginning to soften, 2-3 minutes.
Add Swiss chard leaves and cook, 1-2 minutes.
Add reserved potato cooking water and bring to a boil. Remove from burner and stir in cream cheese and Parmesan until smooth.
Stir in potatoes, ¼ tsp. salt, and a pinch of pepper. Top with mozzarella and Asiago.
Place pan in oven and bake until cheese is lightly browned, 8-10 minutes.
While gratin bakes, make sauce.
Make the Sauce
Return pan used to sear chicken to medium-high heat.
Add ¼ cup water to hot pan and bring to a boil. Stir in demi-glace and continue boiling until reduced by half, 1-2 minutes.
Remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on top of sauce. Bon appétit!
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