Staff Pick

Butter Cracker-Crusted Chicken

with honey butter carrots and pecans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Butter crackers are aptly named: they deserve their reputation for richness and for that cracker-crunch that melds so well with cheese spreads. Butter crackers also meld well with chicken; crushed and baked on top, they add their buttery flavor to the succulent chicken breast, resulting in a flavor and texture combo that can't be beat. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 16 oz. Carrot
  • Info
    4 Butter Crackers
  • 1 oz. White Cooking Wine
  • ¼ oz. Parsley
  • Info
    1 oz. Butter
  • ½ fl. oz. Honey
  • Info
    ½ oz. Pecans
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    0.42 oz. Mayonnaise
  • 13 oz. Boneless Skinless Chicken Breasts

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
    580
  • Carbohydrates
    33g
  • Fat
    29g
  • Protein
    41g
  • Sodium
    1525mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" rounds. Stem and coarsely chop parsley. Reserve a few leaves whole for garnish, if desired. Gently crush crackers. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Cook the Carrots

    Place a medium pot over medium-high heat. Add carrot, honey, white wine, ½ cup water, half the butter (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer. Once simmering, stir occasionally until liquid is almost completely evaporated, 8-10 minutes. Remove from burner. Stir, then set aside to cool, 5 minutes. Once cooled, stir in chopped parsley (reserve whole leaves for garnish) and pecans. While carrots cook, cook chicken.

  • 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 sear until browned, 3-4 minutes per side. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean. Spread mayonnaise evenly on chicken, then top with crushed crackers, pressing gently to adhere. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 2 Tbsp. water and demi-glace. Stir to combine and bring to a simmer. Once simmering, remove from burner. Swirl in remaining butter.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce. Garnish carrot with whole parsley leaves, if desired. Bon appétit!

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