Family Meal: Crispy Oven-Baked Chicken

with honey mustard, cheddar mashed potatoes, and green peas

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

Even the pickiest eaters in your household will be hard-pressed to say a bad word about this crispy oven-baked chicken. Start with tender chicken breasts, with a panko coating, baked until crispy. Easy peasy! Then serve it next to cheddar mashed potatoes and green peas. Yes, please! Finally, drizzle it with a homemade honey mustard sauce, and you've got a dinner everyone can agree on.

In Your Box

  • Info
    4 fl. oz. Liquid Egg
  • 3 Russet Potatoes
  • Info
    3 oz. Sour Cream
  • Info
    4 oz. Shredded Cheddar Cheese
  • 4 Boneless Skinless Chicken Breasts
  • Info
    1½ cups Panko Breadcrumbs
  • 5 Chives
  • 1 oz. Dijon Mustard
  • 1 fl. oz. Honey
  • 10 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Cook the Potatoes

    Cook the Potatoes

    Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add sour cream and ¾ the cheddar cheese (reserve remaining for topping potatoes), then mash with a potato masher or fork until smooth. Season with ¼ tsp. salt. Cover and set aside. While potatoes cook, bread chicken.

  • Step 2 - Bread the Chicken

    Bread the Chicken

    Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and ¼ tsp. pepper. Place panko breadcrumbs in a medium mixing bowl and mix with 2 tsp. olive oil. Place liquid egg in a second medium mixing bowl. Dip chicken into egg, shake off excess, then dip and completely coat in panko, using your hand to press breading onto chicken. Place on prepared baking sheet. Repeat with remaining chicken breasts.

  • Step 3 - Bake the Chicken

    Bake the Chicken

    Place baking sheet in oven and bake until breading is golden brown and chicken has reached a minimum internal temperature of 165 degrees, 12-15 minutes. Remove from oven, sprinkle each chicken breast with a generous pinch of salt, and allow to rest 2-3 minutes. While chicken cooks, bake potatoes.

  • Step 4 - Bake the Potatoes

    Bake the Potatoes

    Scoop cheddar mashed potatoes into prepared medium casserole dish and sprinkle with remaining cheddar cheese. Bake until cheese is melted and slightly browned, 10 minutes. While potatoes bake, cook peas.

  • Step 5 - Make Honey Mustard and Cook Peas

    Make Honey Mustard and Cook Peas

    Mince chives. In a small bowl, stir together Dijon mustard and honey. Place a medium pan over medium-high heat. Add 2 Tbsp. water, peas, and ½ tsp. olive oil to hot pan and cook until peas are warmed through and bright green, 2 minutes. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve cheddar mashed potatoes on a plate and sprinkle with chives. Place peas next to potatoes and chicken in front of potatoes. Place honey mustard in front of chicken or serve on side.