Crispy Onion Chicken

with creamy mushroom sauce and green beans

Prep & Cook Time: 35-45 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

Think “crispy chicken” and your mind might go to fingers, tenders, or fried chicken sold by a rotating cast of colonels with fake white beards. But this chicken gives you a captivating crunch from a new source: fried onions. They add both texture and flavor to the succulent chicken breast, which is complemented by a creamy, rich mushroom sauce. Green beans and mushrooms round out this calorie- and carb-sensitive dish that brings you a whole new way to be crispy.Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • Info
    1 oz. Crispy Fried Onions
  • 8 oz. Green Beans
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ oz. Flour
  • Info
    4 oz. Light Cream

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
    551
  • Carbohydrates
    24g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1619mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop crispy onions. Cut two mushrooms into ¼" dice. Cut remaining mushrooms into ¼" slices, keeping diced and sliced mushrooms separate. Trim ends off green beans. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Coat the Chicken

    Stir together flour and 2 Tbsp. water in a mixing bowl until completely combined. Place chicken breasts on prepared baking sheet and lightly brush tops with flour-water mixture. Top with crispy onions and press gently to adhere.

  • 3

    Roast the Chicken

    Roast in hot oven until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes. While chicken roasts, cook vegetables.

  • 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans, ½ tsp. salt, and ¼ tsp. pepper to hot pan. Stir occasionally until tender, 4-7 minutes. Add 2 tsp. olive oil and sliced mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Transfer vegetables to a plate. Tent with foil. Reserve pan; no need to wipe clean.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and diced mushrooms to hot pan. Stir occasionally until lightly browned, 2-4 minutes. Add cream and bring to a boil. Once boiling, stir often until thick enough to coat the back of a spoon, 1-2 minutes. Season with a pinch of salt and pepper. Remove from burner. Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

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