Meal Kit

Crispy Panko-Crusted Chicken and Honey Butter

with mashed potatoes and corn

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Combining sweet honey, rich butter, and fried chicken isn't new or novel, but it is extremely, definitely, and without a doubt delicious. Mashed potatoes, too, are nothing new under the sun, but add some cheese and a few green onions and it morphs into something especially delightful. Sometimes you don't have to reinvent; you just have to augment.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 12 oz. Yukon Potatoes
  • 2 Green Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Ear of Corn
  • Info
    ⅗ oz. Butter
  • ¼ oz. Dijon Mustard
  • ½ fl. oz. Honey
  • Info
    1 oz. Sour Cream
  • Info
    ¼ cup Italian Panko Blend

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl

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
  1. 1

    Make the Mashed Potatoes

    Halve potatoes lengthwise. Cut into 1/2"-thick pieces.

    Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.

    Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add sour cream, cheese, 1/4 tsp. salt, and half the potato cooking water. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

    While potatoes boil, prepare ingredients.

  2. 2

    Prepare Ingredients and Crust Chicken

    Trim and thinly slice green onions, keeping white and green portions separate.

    Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.

    In a mixing bowl, combine butter and honey. Set aside.

    Pat chicken dry, and season both sides with a pinch of salt and pepper. Spread Dijon evenly all over chicken.

    Place panko in a shallow bowl or on a plate. Add chicken and flip until coated, pressing gently to adhere.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.

    Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Transfer chicken to a plate. Wipe pan clean and reserve.

  4. 4

    Cook the Corn

    Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes.

    Add corn and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with honey butter, and garnishing potatoes with green portions of green onions. Bon appétit!

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