Meal Kit

Lemon Garlic Beurre Blanc Chicken

with mushrooms and green beans

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 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

All the pieces come together in this weeknight meal, which has ease of assembly that'll take away your stresses and worries about the kitchen. Chicken is seared, then roasted, and then earthy mushrooms and fresh green beans come together with ease in the same pan. (And then we add butter, the best ingredient.) And there's more butter! The beurre blanc sauce gives the roasted chicken something lemony, something garlicky, and something buttery rich. All the pieces fit, for the best dinner you've had in ages. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Green Beans
  • 6 oz. Cremini Mushrooms
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

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
    500
  • Carbohydrates
    15g
  • Fat
    31g
  • Protein
    41g
  • Sodium
    1680mg

Recipe Steps

You Will Need

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

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 pork chops, follow same instructions as chicken in Steps 1 and 2, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until pork reaches minimum internal temperature, 8-10 minutes.

  • If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up, until browned, 2-4 minutes, then roasting, skin side down, until salmon reaches minimum internal temperature, 6-8 minutes.

  • If using sirloin steaks or NY strip steaks, follow same instructions as chicken in Steps 1 and 2, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Quarter mushrooms.

    Trim ends off green beans and halve.

    Pat chicken dry and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Chicken

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

    Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken roasts, continue recipe.

  3. 3

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.

    Add green beans, mushrooms, demi-glace, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir to combine.

    Cover, and reduce heat to medium. Cook until vegetables are tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Uncover, and stir occasionally until liquid has evaporated, 1-2 minutes.

    Remove from burner and stir in plain butter until coated. Cover and set aside.

  4. 4

    Make the Sauce

    Place a small pot over medium-high heat. Add 2 Tbsp. water and cream cheese to hot pot. Bring to a simmer.

    Once simmering, stir until smooth and creamy, 1-2 minutes.

    Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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