Meal Kit

Mushroom Cream-Smothered Chicken

with roasted butternut squash and Brussels sprouts

Prep & Cook Time: 35-45 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

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)

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

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
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium 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 ribeye, follow same instructions as chicken in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then roasting seared side up until steak reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Halve to serve.

  • If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. No need to roast in oven.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Cut mushrooms into 1/4" slices.

    Peel and mince shallot.

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

  2. 2

    Start the Vegetables

    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, garlic salt, and pepper into vegetables.

    Spread into a single layer and roast in hot oven, 10 minutes.

    While vegetables roast, sear chicken.

  3. 3

    Finish the Chicken and Vegetables

    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 on one side.

    After 10 minutes, carefully remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer chicken, seared side up, to empty space. Reserve pan; no need to wipe clean.

    Roast in hot oven until vegetables are fork-tender, and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.

    While chicken and vegetables roast, make sauce.

  4. 4

    Start the Sauce

    Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir constantly until edges are golden-brown and tender, 30-60 seconds.

    Add mushrooms and stir occasionally until browned, 4-6 minutes.

    Stir in half the Italian seasoning (remaining is yours to do with as you please), 1/4 tsp. salt, and a pinch of pepper.

  5. 5

    Finish Sauce and Finish Dish

    Stir cream sauce base and 2 Tbsp. water into hot pan until combined. Bring to a low simmer. A low simmer should be a few gentle bubbles.

    Once simmering, cook until thickened, 2-3 minutes.

    Remove from burner. If too thick, add water, 1 Tbsp. at a time, up to 2 Tbsp., until desired consistency is reached.

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

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