Oven-Ready

Parmesan-Crusted Chicken

with dill sauce, snap peas, and peppers

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Sesame

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

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Snap Peas
  • 4 oz. Sliced Red Bell Pepper
  • Info
    2 oz. Crème Fraîche
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    2 tsp. Mushroom Seasoning
  • Info
    1 tsp. Buttermilk-Dill Seasoning

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
    490
  • Carbohydrates
    22g
  • Fat
    23g
  • Protein
    43g
  • Sodium
    1460mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl

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

    Start the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Place peppers, snap peas, 2 tsp. olive oil, mushroom seasoning, and 1/4 tsp. salt in provided tray. Cover tray with foil.

    Bake covered in hot oven until vegetables are slightly tender, 12-15 minutes.

  2. 2

    Add the Chicken

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

    Carefully remove tray from oven. Push vegetables to one half of tray. Tray will be hot! Use a utensil.

    Place chicken in empty half of tray. Top with cheese then panko, pressing gently to adhere. Top with 2 tsp. olive oil.

    Cover vegetable half of tray with foil, leaving chicken uncovered.

  3. 3

    Bake the Meal

    Bake again half-covered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

    While meal bakes, combine buttermilk-dill seasoning, 2 tsp. water, and crème fraîche in a mixing bowl.

    Carefully remove tray from oven.

    To serve, top chicken with crème fraîche mixture. Bon appétit!

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