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
How delicious and beloved is crispy chicken? So many cultures around the world practice the fine art of coating, crisping (and frying or baking) chicken… it's as universal as breathing, sleeping, or finding the end of a certain blockbuster fantasy series profoundly disappointing. And who are we to deny the human need for a fabulous crunchy fowl? Dinner is coming.
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 Non-Stick Pan
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Step 3, coating and cooking, panko-side down first, until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
Start the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-20 minutes.
Remove from burner and stir in half the garlic salt (reserve remaining for broccoli). Cover and set aside.
While rice cooks, roast broccoli.
Prepare the Broccoli
Cut broccoli into bite-sized pieces
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper.
Spread into a single layer on one side.
Cook the Chicken and Broccoli
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Top one side evenly with mayonnaise and panko, pressing gently to adhere.
Place a medium non-stick pan over medium heat and add 5 tsp. olive oil. Add chicken breasts to hot pan, panko-side down first, and cook until browned, 3-4 minutes.
Transfer chicken to empty side of baking sheet. Wipe pan clean and reserve.
Bake in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.
Finish the Rice
Return pan used to cook chicken to medium-high heat. Add cream cheese and ⅓ cup water and stir until cream cheese is melted and combined, 1-2 minutes.
Stir in rice and broccoli until combined. If too thick, add water, 1 Tbsp. at a time and up to 3 Tbsp., until desired consistency is reached.
Top with cheddar cheese. Cover, and cook until melted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with a dollop of butter. Bon appétit!
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