Pan-Roasted Chicken Breast
with mushroom-thyme jus, creamy polenta & charred broccoli
Your chef sears the chicken skin-side down until it crisps, then finishes it in the oven while a mushroom-thyme jus builds in the same pan. Creamy parmesan polenta goes underneath, charred broccoli on the side. The kind of plate that quiets the room.
“Mushroom jus over polenta. Fork goes in, conversation stops.”
Pan-Roasted Chicken Breast
with mushroom-thyme jus, creamy polenta & charred broccoli
Your chef sears the chicken skin-side down until it crisps, then finishes it in the oven while a mushroom-thyme jus builds in the same pan. Creamy parmesan polenta goes underneath, charred broccoli on the side. The kind of plate that quiets the room.
“Mushroom jus over polenta. Fork goes in, conversation stops.”
Tell us how your house eats and your chef will handle it from there
Cooked in your kitchen. Not shipped, not reheated.
Your chef arrives at your home, cooks in your kitchen, and leaves everything clean. No delivery windows. No assembly. No mystery ingredients. Just dinner, ready when you are.
How it works
We learn your household.
Allergies, picky eaters, the way your Tuesdays go. We build your profile before anyone steps in your kitchen.
We propose your menu
Each week, dinners built for your household. Keep what we send, swap a dish, or send us a request.
Your chef handles the kitchen
Shopping, cooking, cleanup. Plus heating notes so the rest of the week is easy.
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Pan-Roasted Chicken Breast
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