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
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 herby, 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.
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
Large 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 mahi-mahi, halve, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
Prepare the Ingredients
Trim ends off green beans and halve.
Pat chicken dry and season both sides with a pinch of salt and pepper.
Roast the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
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, cook vegetables.
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, ½ tsp. salt, and a pinch of pepper to hot pan. Stir to combine.
Cover, reduce heat to medium, and cook until vegetables are tender, 5-7 minutes.
If vegetables need more time, add 1 Tbsp. water and cook until evaporated, 1-2 minutes.
Remove from burner and stir in plain butter until coated. Cover and set aside.
Make the Sauce
Bring 2 Tbsp. water and cream cheese to a simmer in a small pot over medium-high heat.
Once simmering, stir until smooth and creamy, 1-2 minutes.
Remove from burner and stir in lemon garlic herb butter until combined.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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