Crispy Dijon Chicken

with Parmesan cauliflower mash and green beans

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

This one's for you Dijon lovers. Not just for fancy-ing up your hot dogs, we use this iconic condiment as the glue for panko breadcrumbs on a crispy chicken breast that's got some serious bite. Cool things off with a creamy Parmesan cauliflower mash and tender green beans.

In Your Box (serves 2)

  • 1½ oz. Dijon Mustard
  • 12 oz. Cauliflower Florets
  • 2 Garlic Cloves
  • 8 oz. Green Beans
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    532
  • Carbohydrates
    28g
  • Fat
    26g
  • Protein
    47g
  • Sodium
    1479mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut cauliflower florets into bite-sized pieces, if necessary. Halve garlic cloves. Trim ends off green beans. Pat chicken breasts dry, and season both sides with a pinch of pepper.

  • Step 2 - Prepare the Cauliflower Mash
    2

    Prepare the Cauliflower Mash

    Bring a medium pot with cauliflower, garlic, 1½ cups water, and ¼ tsp. salt to a boil over high heat. Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make mash runny. Add Parmesan and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside. While cauliflower cooks, bread chicken.

  • Step 3 - Bread the Chicken
    3

    Bread the Chicken

    Place ⅔ the Dijon (reserve ⅓ for sauce) and panko in two separate mixing bowls. Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere. Place breaded chicken on a plate.

  • Step 4 - Sear the Chicken
    4

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add crusted chicken and sear until golden brown, 2-3 minutes per side. Transfer chicken to one side of prepared baking sheet. Wipe pan clean and reserve.

  • Step 5 - Roast Green Beans and Make Sauce
    5

    Roast Green Beans and Make Sauce

    Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from burner and swirl in remaining Dijon. Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!