Roasted Chicken with Walnut Cream

and green beans and roasted fingerlings

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

Walnuts were once thought of as “brain food,” but we already know you're wise: You're going to choose this chicken dish with its delectable, rich walnut sauce. The nutty, creamy flavor clings perfectly to every inch of this chicken. (Feel free to use the sauce on the green beans and potatoes, too; we won't tell such a smart guy or gal how to live their life.) Plus, this recipe is so easy to make, you'll barely need to use that big brain of yours.

In Your Box (serves 2)

  • 10 oz. Fingerling Potatoes
  • 6 oz. Green Beans
  • 1 Shallot
  • Info
    ½ oz. Walnut Halves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4 oz. Light Cream
  • Info
    2 tsp. Chicken Demi-Glace

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
    661
  • Carbohydrates
    41g
  • Fat
    35g
  • Protein
    43g
  • Sodium
    905mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Halve potatoes lengthwise. Trim ends off green beans. Peel and halve shallot. Slice one half into thin rounds and mince the other half. Finely chop walnuts. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer and roast 10 minutes. Remove from oven. Potatoes will finish cooking in a later step. While potatoes roast, cook chicken.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Roast the Beans

    Add green beans and shallot rings to baking sheet and carefully toss with potatoes. Spread into a single layer and roast until shallot rings are aromatic and potatoes are browned, 10-15 minutes. While vegetables roast, make sauce.

  • 5

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add minced shallot and walnuts to hot pan and cook until aromatic, 1-2 minutes. Add cream and demi-glace, and cook until thick enough to coat the back of a spoon, 1-2 minutes. Remove from burner.

  • 6

    Finish the Dish

    Place vegetables on a plate. Serve sauce on plate and top sauce with chicken.

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