Meal Kit

Herbes de Provence Chicken

with glazed carrots and pecans

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Pecans), Milk

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 14 oz. Carrots
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • Info
    1 oz. Roasted Pecan Pieces
  • Info
    ⅗ oz. Butter
  • 0.46 oz. Brown Sugar
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
  • 2 tsp. Savory Seasoning
  • 1 tsp. Herbes de Provence

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
    560
  • Carbohydrates
    33g
  • Net Carbs
    26g
  • Fat
    31g
  • Protein
    39g
  • Sodium
    1200mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Peeler

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

  • If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • If using sirloin steaks, 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.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrots on an angle into 1/2" slices.

    If whole, coarsely chop pecans.

    Mince chives.

    Peel and mince shallot.

    Pat chicken dry and season both sides with half the savory seasoning (remaining is yours to use as you please!).

  2. 2

    Cook the Carrots

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to brown, 4-6 minutes.

    Add 1/2 cup water, half the butter (reserve remaining for sauce), brown sugar, 1/4 tsp. salt, and a pinch of pepper. Reduce heat to medium-low. Cover and stir occasionally until tender and liquid has mostly evaporated, 10-15 minutes.

    Uncover and bring to a simmer.

    Once simmering, stir occasionally until liquid thickens and coats carrots, 2-3 minutes.

    Remove from burner.

    While carrots cook, continue recipe.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.

    Remove from burner. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken roasts, continue recipe.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 2-3 minutes.

    Stir in 1/4 cup water, demi-glace, herbes de Provence (to taste), and a pinch of pepper. Bring to a boil.

    Once boiling, stir constantly until slightly thickened, 2-3 minutes.

    Remove from burner and stir in remaining butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and garnishing carrots with pecans and chives. Bon appétit!

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