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
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.
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
Before You Cook
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.
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.
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).
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.
Cook the Peas
Sprinkle peas on baking sheet with potatoes and return to oven until peas are warmed through, 2 minutes.
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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