Meal Kit
Culinary Collection
Ramsay’s Creamy Dijon Chicken
with roasted broccolini and Parmesan potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 4 fl. oz. Cream Sauce Base
- 4 oz. Broccolini
- 1 Shallot
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Grained Dijon Mustard
- 2 Garlic Cloves
- 1 Rosemary Sprig
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories580
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Carbohydrates46g
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Net Carbs39g
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Fat28g
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Protein43g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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
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If using antibiotic free chicken breasts, follow same instructions.
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1 Start the Potatoes
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (to taste; reserve remaining for broccolini), and a pinch of pepper. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim bottom ends from broccolini. Halve larger pieces lengthwise to roughly match smaller pieces.
Stem and mince rosemary.Mince garlic.Peel and mince shallot.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Add Broccolini and Roast Vegetables
After 15 minutes, carefully remove potatoes from oven and evenly top with half the garlic (reserve remaining for sauce) and 1 tsp. rosemary. Stir to combine and push to one side of sheet. Sheet will be hot! Use a utensil.
Add broccolini to empty side of sheet and evenly top with 1 tsp. olive oil, remaining garlic salt (to taste), and half the red pepper flakes (to taste; reserve remaining for garnish). Stir to combine and spread into a single layer. Sheet will be hot! Use a utensil.Evenly top potatoes and broccolini with cheese.Roast in hot oven until potatoes are tender and broccolini is slightly charred, 10-15 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Reduce heat to medium-low. Transfer chicken to a plate. Keep pan over medium-low heat; no need to wipe clean. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil, 1 Tbsp. shallot (to taste), and remaining garlic to hot pan. Stir often until shallots are softened, 3-5 minutes.
Add mustard (to taste) and cream base. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Stir in a pinch of salt and pepper to taste.Plate dish as pictured on front of card, topping chicken with sauce. Garnish with remaining red pepper flakes (to taste). Bon appétit!
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