Roasted Asiago Chicken with Garlic Dijon Cream Sauce

and walnut asparagus

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

In Your Box (serves 2)

  • 6 Chive Sprigs
  • 2 Garlic Clove
  • 1 tsp. Meatloaf Seasoning
  • Info
    1 oz. Walnut Halves
  • Info
    1 oz. Shredded Asiago Cheese
  • 1 oz. Dijon Mustard
  • Info
    2 oz. Sour Cream
  • 12 oz. Asparagus
  • 13 oz. Boneless Skinless Chicken Breasts

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
    522
  • Carbohydrates
    11g
  • Fat
    29g
  • Protein
    48g
  • Sodium
    1314mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Mince chives. (Time: :30) Chop the walnuts Trim woody ends off asparagus. (Time: .30)

  • 2

    Roast The Asparagus

    "Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until fork-tender, 15-17 minutes." Remove from oven and toss with meatloaf seasoning. While the asparagus cooks, prepare the chicken.

  • 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
    " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet with the asparagus. Top breasts with asiago cheese. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ Reserve pan; no need to wipe clean (End of step.)

  • 4

    Toast The Walnuts and Make The Sauce

    In the same pan, add walnuts and toast for 1-2 minutes. Transfer to a plate. Add 1 tsp olive oil to the same pan. Add garlic and cook for 1 minute. Add dijon mustard and ¼ cup water. Bring to a simmer. Remove from heat and stir in sour cream.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, garnishing the chicken with chives and topping asparagus with the walnuts. Bon appétit!

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