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
Chef
Rachel Post
In Your Box (serves 2)
- 6 oz. Brussels Sprouts
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
- 1 Shallot
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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.
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Nutrition (per serving)
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Calories532
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Carbohydrates32g
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Fat26g
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Protein45g
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Sodium1666mg
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
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1 Prepare the Ingredients
WRITTEN
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.
[PIC: Brussels, mushrooms, shallot, butternut]
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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, 12 minutes. While vegetables roast, sear chicken.
[PIC: veg on baking sheet
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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. 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, 10-12 minutes. While chicken and vegetables roast, make sauce.
[PIC: chicken and veg on baking sheet]
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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, 2-3 minutes. Add mushrooms and stir occasionally until browned, 4-6 minutes. Stir in seasoning blend, ¼ tsp. salt, and a pinch of pepper.
[PIC: veg in pan]
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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, 1 minute. 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!
[PIC: sauce in pan]
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