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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half.
Peel and mince shallot.
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.
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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