Meal Kit

Mushroom Cream-Smothered Chicken

with roasted butternut squash and Brussels sprouts

Prep & Cook Time: 60+ 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

Creamy mushroom sauce goes so well on many things: green beans, of course, but also adorning a succulent chicken breast. And this creamy mushroom sauce isn't opening a can and stirring in some milk; you'll make it yourself, with shallot and seasoning, putting in a little effort for a whole lot of good. Keep the cans in the pantry for a rainy day, and put this meal in your basket, pronto.

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 6 oz. Brussels Sprouts
  • 1 tsp. Italian Seasoning Blend
  • 8 oz. Cubed Butternut Squash
  • 4 oz. Cremini Mushrooms
  • 1 Shallot
  • Info
    4 fl. oz. Cream Sauce Base
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 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

    prep ing.

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut mushrooms into ¼" slices. Peel and mince shallot. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    start butternut squash

    Place butternut squash and brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt and a pinch of pepper. Massage oil and seasoning into squash and sprouts. Spread into a single layer, place in hot oven till squash is fork tender and sprouts's edges are brown and tender, 22-25 min. While veg cooks, start chicken...

  3. 3

    sear chicken

    "Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet, moving veg to 1 side. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."

  4. 4

    make sauce

    Place chicken pan over medium high heat (no need to wipe clean) and add 2 tsp. olive oil. Add shallot to hot pan, and stir continuously till edges are golden brown and tender, 2-3 min. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Season veg with italian seasoning¼ tsp salt, pinch of pepper. Add cream sauce base and 2 Tbsp water to pan. Stir to combine with veg and bring to a low simmer, 2-3 min. Simmer 1 min. and remove from heat. If sauce looks to thick add up to 2 additional Tbsp of water.

  5. 5


    Plate chicken and veg topping the mushroom cream sauce over the chicken. Bon Appeiti!

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