with honey mustard, cheddar mashed potatoes, and green peas
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
Medium Oven-Safe Casserole Dish
Before You Cook
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
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.
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.
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.
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.
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.
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.
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