Meal Kit

Peppercorn Cream Chicken

with Parmesan-roasted broccoli

Prep & Cook Time: 30-40 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

Peppery… what is it? What is the flavor of pepper, that condiment that sits on many a table across American and the world? Can you put it into a word other than… peppery? Well, imagine that zest, that spice, that peppery quality mixed into a cream sauce, with acidy lemon and shallot, and put on top a tender chicken breast. That indescribable element will elevate this dinner into perfection. Peppery perfection. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • Info
    1 oz. Light Cream Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • 12 oz. Broccoli Florets
  • 1 Lemon
  • 2 Garlic Cloves
  • ½ tsp. Coarse Black Pepper
  • Info
    1 oz. Grated Parmesan
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

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
    457
  • Carbohydrates
    21g
  • Fat
    20g
  • Protein
    51g
  • Sodium
    1557mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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 filets mignon, follow same instructions as chicken in Step 2, searing 2-3 minutes per side, then roasting until filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.

  1. 1

    Start the Broccoli

    Cut broccoli into bite-sized pieces, if necessary. Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, half the Parmesan (reserve remaining for roasted broccoli), ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet. Roast in hot oven, 10 minutes. Remove from oven. Broccoli will finish roasting in a later step. While broccoli roasts, start chicken.

  2. 2

    Finish the Broccoli and Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and half the coarse black pepper (reserve remaining for sauce). Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until lightly browned, 3-4 minutes per side. Transfer chicken to empty half of baking sheet. Reserve pan, no need to wipe clean. Roast again until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. While broccoli and chicken roast, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Halve lemon. Cut one half into wedges and juice the other half. Peel and mince shallot. Mince garlic.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until translucent, 2-3 minutes. Add garlic and stir constantly until fragrant, 30-60 seconds. Stir in ¼ cup water, demi-glace, cream cheese, remaining coarse black pepper, and a pinch of salt until combined. Bring to a simmer. Once simmering, stir occasionally until creamy, 1-2 minutes. Remove from burner. Stir in ½ tsp. lemon juice until combined.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce, and garnishing broccoli with remaining Parmesan. Squeeze lemon wedges over dish to taste. Bon appétit!

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