Oven-Ready
Baked Finger Lickin' Chicken Cutlet
with thyme-roasted fingerling potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 24 oz. Fingerling Potatoes
- 20 oz. Boneless Skinless Chicken Cutlet
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2 oz. Crispy Onions
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2 oz. Creme Fraiche
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2 fl. oz. Garlic Aioli
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2 tsp. Ranch Seasoning
- 1 tsp. Potato Spice Seasoning
- 3 Thyme Sprigs
- ½ tsp. Garlic and Parsley 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)
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Calories510
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Carbohydrates36g
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Net Carbs31g
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Fat25g
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Protein34g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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. Bake uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
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1 Start Potatoes and Prepare Thyme
Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray provided trays with cooking spray.
Place potatoes on a microwave-safe plate. Cover with a damp paper towel. Microwave covered until mostly tender, 4-6 minutes.While potatoes microwave, stem thyme. -
2 Add the Chicken and Topping
Pat chicken dry and season both sides with garlic and parsley seasoning, 1/2 tsp. salt, and a pinch of pepper. Place in one provided tray.
Add potatoes to second provided tray and top with 2 tsp. olive oil, potato spice seasoning, and 1 tsp. thyme (reserve remaining for sauce). Massage oil and seasoning into potatoes.Bake both trays uncovered in hot oven, 10 minutes.After 10 minutes, carefully remove chicken tray from oven. Drain excess liquid from tray.Top chicken evenly with half the garlic aioli (reserve remaining for sauce), then crispy onions, pressing gently to adhere. Chicken will be hot! Use a utensil. -
3 Bake Meal and Make Sauce
Bake both trays again uncovered in hot oven until potatoes are tender and lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully remove both trays from oven.While meal bakes, in a mixing bowl, combine crème fraîche, remaining garlic aioli (use a clean utensil), ranch seasoning, a pinch of remaining thyme, 1 Tbsp. water, and a pinch of pepper. Set aside.To serve, top chicken with sauce. Bon appétit!
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