Staff Pick

Herbes de Provence Chicken

with brown sugar-glazed carrots and pecans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Bring some fancy French into your life with this delightfully herbed sauced, mounted with rich butter, that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of magic to these proceedings, sweet magic. Or should we say "douce magie?" Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • Info
    ½ oz. Pecans
  • 6 Chive Sprigs
  • 1 Shallot
  • 2 tsp. Meatloaf Seasoning
  • Info
    1 oz. Butter
  • 16 oz. Carrot
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Light Brown Sugar
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Herbes de Provence

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
    603
  • Carbohydrates
    35g
  • Fat
    32g
  • Protein
    42g
  • Sodium
    1704mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and mince shallot. Peel, trim, and cut carrots into ½" rounds. Coarsely chop pecans, if necessary. Mince chives. Halve butter. Pat chicken dry, and season both sides with seasoning blend and a pinch of salt. If using lamb chops, pat dry and season both sides same amount. If using pork chops, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.

  • Step 2 - Cook the Carrots
    2

    Cook the Carrots

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to brown, 4-6 minutes. Add ½ cup water, half the butter (reserve remaining for sauce), brown sugar, ¼ tsp. salt and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes. Uncover, and simmer until liquid thickens to coat carrots, 2-3 minutes. While carrots cook, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken roasts, make sauce. If using lamb chops or pork chops, follow same instructions and sear until browned, 2-3 minutes per side. Transfer to prepared baking sheet and roast in hot oven until lamb or pork reaches a minimum internal temperature of 145 degrees, 6-9 minutes. If using salmon, follow same instructions and place in hot pan, flesh-side down. Sear until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared-side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return same pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 2-3 minutes. Add ¼ cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Bring to a boil. Once boiling, stir constantly until thickened slightly, 2-3 minutes. Remove from burner and stir in remaining butter.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken, and garnishing carrots with pecans and chives. Bon appétit!

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