Meal Kit

Goat Cheese-Crusted Chicken

with carrot mash and crispy potatoes

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

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

Now is your chance to take your chicken breast game to new heights when you top it with this crispy goat cheese crust. Start by stirring the panko-goat cheese mixture together, pressing it onto a chicken breast, and tossing it in the oven. Serve it next to oven-roasted potatoes and a carrot mash, and you have a meal that's a real stunner.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Carrot
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    2 oz. Goat Cheese
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    ⅓ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Colander

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

    Prepare the Ingredients

    Stem and mince parsley. Cut potato into 3/4" cubes. Peel, trim, and cut carrot into 1/2" pieces. Mince garlic. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

    Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add panko to hot pan and toast until light golden brown, 30-60 seconds.

    Remove from burner. Let panko cool 5 minutes. Wipe pan clean and reserve.

    Combine cooled panko, goat cheese, parsley (reserve a pinch for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside.

  2. 2

    Cook the Potatoes

    Return pan used to toast panko to medium-high heat and add 2 Tbsp. olive oil. Add potatoes to hot pan and stir, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring halfway through.

    Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring halfway through.

    Transfer cooked potatoes to a plate and season with a pinch of salt and pepper.

    Wipe pan clean and reserve.

    While potatoes roast, start chicken.

  3. 3

    Cook the Chicken

    Place chicken breasts on prepared baking sheet. Top each chicken breast evenly with goat cheese-panko mixture, pressing gently to adhere.

    Roast until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.

    Remove from oven and rest 5 minutes.

    While chicken roasts, make carrot mash.

  4. 4

    Make the Carrot Mash

    Add carrot pieces to boiling water and cook until very tender, 15-18 minutes.

    Drain carrot in a colander. Return to pot and add 1 Tbsp. evaporated milk (reserve remaining for sauce) and 1 tsp. olive oil. Mash until carrot forms a coarse puree. Season with a pinch of salt and pepper.

    Set aside and keep warm.

  5. 5

    Make the Sauce

    Return pan used to cook potatoes to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 30 seconds.

    Add remaining evaporated milk and bring to simmer. Stir often until slightly thickened, 3-4 minutes.

    Remove from burner and swirl in butter and remaining parsley.

    Plate dish as pictured on front of card, placing sauce on a plate and topping sauce with chicken. Bon appétit!

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