Meal Kit
Creamy Pepperoncini Chicken
with lemon garlic potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Over 30g protein
Chef
Jimmy Shay
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 2)
- 16 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 oz. Sliced Banana Peppers
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
- 2 Green Onions
- 2 tsp. Pot Roast Seasoning
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) 4qYYBEqM
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Calories650
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Carbohydrates47g
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Net Carbs43g
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Fat33g
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Protein42g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Roast the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet and top with 2 tsp. olive oil, pot roast seasoning, and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into an even layer.Roast in hot oven until browned and tender, 25-30 minutes, stirring once halfway through.Carefully remove baking sheet from oven. Stir in softened butter until melted and combined.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Finely chop banana peppers.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and 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. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add white portions of green onions and banana peppers (to taste) to hot pan. Stir occasionally until fragrant, 30-60 seconds.Add cream base, cream cheese, and 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce (to taste) and garnishing with green portions of green onions. Bon appétit!
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