Meal Kit
Family
Sweet Onion Chicken
with loaded corn muffins & roasted asparagus
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Boneless Skinless Chicken Breasts
- 16 oz. Asparagus
- 8 oz. Corn Muffin Mix
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Butter
- 1 oz. Caramelized Onion Jam
- 1 oz. Crispy Fried Onions
- 1 oz. Bacon Bits
- 4 tsp. Chicken Demi-Glace Concentrate
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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Calories550
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Carbohydrates49g
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Net Carbs46g
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Fat24g
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Protein45g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Muffin Tin
- 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, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Pat chicken dry and season both sides with a pinch of pepper. -
2 Bake the Muffins
In a mixing bowl, combine corn muffin mix and 1/3 cup water until a thick batter forms. Stir in half the cheese (reserve remaining for topping).
Pour muffin batter evenly into eight cups in prepared muffin tin. Cups should be filled about halfway.Evenly top with bacon and remaining cheese.Bake in hot oven on middle rack until muffins are firm, cheese is golden-brown, and bacon is crispy, 14-16 minutes.Carefully remove from oven.While muffins bake, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
4 Cook the Asparagus
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir to combine and cover.Stir occasionally until bright green and tender, 8-10 minutes.If asparagus is thinner than a pencil, check for doneness sooner.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add 2 Tbsp. water, demi-glace, and onion jam to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner and stir in softened butter until combined.Plate dish as pictured on front of card, topping chicken with sauce. Garnish asparagus with crispy onions. Bon appétit!
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