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 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)

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

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
  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 ¼" 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 and seasoning into vegetables. Spread into a single layer and roast in hot oven, 8-10 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 on one side, 2-3 minutes. After 12 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 butternut squash is fork-tender, Brussels sprouts edges begin to brown, 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 Italian seasoning, ¼ 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 sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached, up to 2 Tbsp. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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