Meal Kit

Crispy Dijon Chicken

with Parmesan cauliflower mash

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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

This one's for you Dijon lovers. Not just for fancying 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. Then cool things off with a creamy Parmesan cauliflower mash. This meal really cuts the mustard.

In Your Box (serves 2)

  • ¾ oz. Dijon Mustard
  • 12 oz. Cauliflower Florets
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 oz. Light Cream
  • 2 Green Onions

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
    458
  • Carbohydrates
    21g
  • Fat
    22g
  • Protein
    45g
  • Sodium
    1229mg

Recipe Steps

You Will Need

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

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

  • If using pork chops, follow same instructions as chicken in Steps 1, 3, 4, and 5, searing until golden brown, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes.

  • If using mahi-mahi, pat dry and, on a clean cutting board, cut into 2" pieces. Season with a pinch of pepper. Follow same instructions as chicken in Steps 3 and 5, roasting until mahi-mahi reaches minimum internal temperature, 12-14 minutes.

  1. 1

    Prepare the Ingredients

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

  2. 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. Once boiling, 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. Remove from burner. Add Parmesan and green onions (reserve a pinch for garnish) 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.

  3. 3

    Bread the Chicken

    Spread ⅔ the Dijon (reserve ⅓ for sauce) on skin side of chicken breasts and top with panko, pressing gently to the mustard-covered side to adhere. Place breaded chicken on a plate.

  4. 4

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add crusted chicken to hot pan, mustard-panko side down, and sear until coating is golden brown, 2-3 minutes. Transfer chicken to prepared baking sheet. Wipe pan clean and reserve.

  5. 5

    Roast Chicken and Make Sauce

    Roast chicken in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Rest roasted chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Remove from burner and stir in remaining Dijon. Plate dish as pictured on front of card, spooning sauce over chicken and topping with remaining green onions. Bon appétit!

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