Crispy Dijon Chicken
with Parmesan cauliflower mash and green beans
Prep & Cook Time: 45-55 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
- 8 oz. Green Beans
- 1½ oz. Dijon Mustard
- 2 Garlic Cloves
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) d3VlE7qD
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
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
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.
Prepare the Cauliflower Mash
Bring a medium pot with cauliflower, garlic, 11/2 cups water, and 1/4 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.
Bread the Chicken
Place 2/3 the Dijon (reserve 1/3 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.
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.
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!
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