Lemon Herb Beurre Blanc Chicken

with mushrooms and green beans

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

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 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

In Your Box (serves 2)

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

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
    533
  • Carbohydrates
    16g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1703mg

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
  1. 1

    Prepare the Ingredients

    Quarter mushrooms. Trim ends off green beans and halve. Pat chicken dry and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Cook 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. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook vegetables.

  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, ½ tsp. salt, and a pinch of pepper to hot pan. Stir to combine. Add 2 Tbsp. water and demi-glace. Cover, reduce heat to medium, and cook until vegetables are tender and water is almost completely evaporated, 5-7 minutes. Remove from burner and stir in butter pats until coated. Set aside, covered.

  4. 4

    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.

  5. 5

    Finish the Dish

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

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