Roasted Chicken with Fig Butter

with kale and mushrooms Rockefeller

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

Rockefeller is a name that lives on in our imagination. It conjures up visions of wealth, men in top hats swirling canes, and, well, oysters. We've left out the oysters, but we've brought you that pure Rockefeller wealth of taste with a rich mushroom, kale, and Parmesan mix. But we're not just giving out dimes here. (Google it with “Rockefeller.”) We've got a chicken breast with fig butter that'll have you eating better than a Carnegie. You'll feel like a robber baron after this meal.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 8 oz. Cremini Mushrooms
  • Info
    ½ oz. Seasoned Croutons
  • 6 oz. Kale
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan Cheese
  • 1 Tbsp. Fig Preserves

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
    538
  • Carbohydrates
    22g
  • Fat
    28g
  • Protein
    50g
  • Sodium
    2000mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Lightly crush croutons. Stem and coarsely chop kale. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side. Transfer chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 3

    Start the Vegetables

    Return pan used for chicken to medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook until mushrooms are lightly browned, 3-4 minutes. Add kale, 2 Tbsp. water, half the Parmesan (reserve remaining to top vegetables), ½ tsp. salt, and ¼ tsp. pepper. Cover pan and cook until kale wilts, 2-4 minutes. Remove from burner.

  • 4

    Finish the Vegetables and Chicken

    Transfer vegetables into prepared casserole dish and top with croutons and remaining Parmesan. Drizzle ½ tsp. olive oil on top. Place next to chicken on baking sheet, and bake until Parmesan is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken cooks, make fig butter.

  • 5

    Make the Fig Butter

    In a mixing bowl, combine butter and fig preserves.

  • 6

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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