Meal Kit

Herbes de Provence Chicken

with brown sugar-glazed carrots and pecans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

Bring some fancy French into your life with this delightful herb sauce, 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 sweet magic to these proceedings. 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. Roasted Pecans
  • 6 Chive Sprigs
  • 1 Shallot
  • Info
    1 oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Light Brown Sugar
  • 1 tsp. Herbes de Provence
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 tsp. Savory Seasoning
  • 12 oz. Carrot

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
    580
  • Carbohydrates
    31g
  • Fat
    33g
  • Protein
    41g
  • Sodium
    1696mg

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

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

Customize It Instructions

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Rest 3 minutes, then halve to serve.

  • If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest 3 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices on an angle. Coarsely chop pecans, if whole. Mince chives. Peel and mince shallot. Pat chicken dry, and season both sides with savory seasoning blend and a pinch of salt.

  2. 2

    Cook the Carrot

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot 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 bring to a simmer. Once simmering, cook until liquid thickens to coat carrots, 2-3 minutes. Remove from burner. While carrots cook, cook chicken.

  3. 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. Reserve pan; no need to wipe clean. Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken roasts, make sauce.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes. Stir in 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 swirl in remaining butter.

  5. 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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