White Wine Garlic Chicken

with roasted potatoes and peas

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories 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

As we're fond of saying, if it's worth doing, it's worth overdoing. That's why when we want to infuse garlic into a white wine and lemon-butter sauce, we don't go with a measly clove or two. We're talking double-digit garlic cloves, people! But lest you think this is some kind of anti-vampire remedy, it's actually just what the pan sauce with this chicken breast needs. The lightly toasted garlic perfectly balances the bright reduction of wine and butter. Served next to crispy potato wedges and peas, this low-calorie meal doesn't pull any of its flavor punches.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 Garlic Cloves
  • 3 Thyme Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 6 fl. oz. White Cooking Wine
  • Info
    1 oz. Lemon Garlic Herb Butter
  • 3 oz. Frozen Peas

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
    639
  • Carbohydrates
    66g
  • Fat
    15g
  • Protein
    48g
  • Sodium
    1199mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Potatoes

    Halve potatoes lengthwise. Cut each half lengthwise into four wedges. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer, place baking sheet on bottom rack, and bake until bottom side is golden brown, 15 minutes. Flip potatoes and roast until potatoes are tender, golden brown, and crispy, 10-15 minutes. Remove from oven and set aside. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Cut garlic into 1/8" slices. If you're short on time, smash whole cloves with knife blade, and remove cloves from sauce or strain before serving. Stem thyme and coarsely chop. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 3

    Cook the Chicken

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until golden brown, 3-4 minutes. Flip, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to plate and reserve pan (no need to wipe clean).

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add ¼ tsp. olive oil and garlic. Cook until very lightly browned on edges and aromatic, 30 seconds to 1 minute. Add wine, bring to a boil and reduce until ¼ cup of liquid remains, 2-4 minutes. Remove from burner, add thyme, and swirl in butter. Sauce should be velvety and thickened enough to coat the back of a spoon. Strain or pick out any whole garlic cloves.

  • 5

    Cook the Peas

    Sprinkle peas on baking sheet with potatoes and return to oven until peas are warmed through, 2 minutes.

  • 6

    Plate the Dish

    Place potatoes and peas on plate. Serve chicken in front of vegetables and pour sauce over chicken and potatoes.

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