Family Meal Kit
Chicken with Basil-Parmesan Cream Sauce
and roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Jimmy Madla
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. Yukon Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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3 oz. Basil Pesto
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2 oz. Shredded Parmesan Cheese
- 1 Shallot
- 1 tsp. Garlic Pepper
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) 2qWnpZPR
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Calories520
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Carbohydrates38g
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Net Carbs34g
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Fat23g
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Protein40g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" wedges.
Stem, seed, remove ribs, and cut bell pepper into 1" dice.Peel and thinly slice shallot. -
2 Start the Vegetables
Place potatoes, bell peppers, and shallots on prepared baking sheet. Top with 1 Tbsp. olive oil, garlic pepper, 1/2 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasonings into vegetables and spread into a single layer.
Roast in hot oven until browned and tender, 30-35 minutes.While vegetables roast, continue recipe. -
3 Sear the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 1-2 minutes per side.Remove from burner.Chicken will finish cooking in next step. -
4 Finish the Chicken and Vegetables
Top chicken evenly with 1/3 the pesto (reserve remaining for sauce).
Transfer pan to hot oven and roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. -
5 Make Sauce and Finish Dish
Combine cream base and remaining pesto in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until hot, 1-2 minutes.Carefully remove from microwave and stir in half the cheese (reserve remaining for garnish), and a pinch of pepper.Microwave covered again until cheese melts, 20-30 seconds.Carefully remove from microwave and stir until smooth and combined.Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining cheese. Bon appétit!
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