Dijon and Panko-Crusted Chicken

with roasted carrots and garlic mashed potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

When you're seeking familiar flavors and textures, this dish really delivers. Tender chicken is enrobed in tangy Dijon mustard and then coated in crispy panko breadcrumbs. Paired with creamy garlic-mashed potatoes and roasted carrots, this is truly comfort food in its finest and most traditional form.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 6 oz. Carrots
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    0.9 oz. Butter
  • Info
    2 fl. oz. Heavy Whipping Cream
  • ⅓ cup Dijon Mustard
  • Info
    1 cup Panko Breadcrumbs
  • Nutrition (per serving)

  • Calories
    771
  • Carbohydrates
    61g
  • Fat
    38g
  • Protein
    48g
  • Sodium
    1076mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and cut potatoes into 1" dice. Peel, trim, and cut carrots into 4" sticks. Lightly crush garlic. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Prepare the Potatoes
    2

    Prepare the Potatoes

    Bring a medium pot with potatoes, garlic, enough water to cover, and 1 tsp. salt to a boil. Cook 14-18 minutes, or until fork tender. Drain in colander and return potatoes and garlic to pot. Add butter and heavy cream and mash with a potato masher or fork until smooth. Season with a pinch of salt and pepper. Set aside and keep warm.

  • Step 3 - Bread the Chicken
    3

    Bread the Chicken

    While potatoes cook, place Dijon (reserve 1 Tbsp. for garnish) and panko breadcrumbs in two separate plates or shallow dishes. Mix 1 Tbsp. water with Dijon. Coat chicken in Dijon, then dredge in panko breadcrumbs until completely coated.

  • Step 4 - Sear the Chicken
    4

    Sear the Chicken

    Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and sear on each side 2-3 minutes, or until beginning to brown (chicken will finish cooking later).

  • Step 5 - Roast Carrots and Finish Chicken
    5

    Roast Carrots and Finish Chicken

    Place carrots on one side of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and place seared chicken breasts on other side. Roast 10-12 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove chicken from baking sheet and let rest 5 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a portion of potatoes on a plate along with a chicken breast. Arrange a serving of carrots against chicken. Spoon reserved Dijon next to chicken.