Walnut-Crusted Chicken with Basil Pesto Cream and Green Beans
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
Tree Nuts (Walnuts)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
The Chicken and The Nut sounds like a fable we read as children, instead of this delicious dinner in front of you. This is no fable or tall tale; buttery nuts atop a succulent chicken, with a fabulous basil pesto sauce that's of fork and plate-licking caliber. Aesop, eat your heart out.
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.
You Will Need
Medium Non-Stick Pans
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
If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
Cook the Chicken
Coarsely chop walnuts.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 5-7 minutes on one side.
Flip chicken, and top evenly with Parmesan and walnuts. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, cook vegetables.
Cook The Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until tender, 5-7 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes
Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.
Make The Sauce
Return pan used to cook chicken to medium heat. Add pesto, cream cheese, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring to combine. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Once simmering, remove from burner. Taste, and add a pinch of salt and pepper, if desired.
Finish The Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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