Culinary Collection

Herb-Crusted Chicken

with cheesy cauliflower and broccoli and roasted tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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

So, this chicken is crusted by the character from “WKRP in Cincinnati?” Your great-uncle? Nope, this herb is parsley, that delicious greenery that was just a stalk on a plate for garnish when your Great Uncle Herb started going to restaurants. No longer! With crunchy panko, parsley coats the chicken with delightful flavor and crunch. As God as our witness, we think this meal can fly into your heart.

In Your Box (serves 2)

  • 2 oz. Roasted Red Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅓ oz. Butter
  • ¼ oz. Parsley
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    0.42 oz. Mayonnaise
  • 6 oz. Broccoli Florets
  • 6 oz. Cauliflower Florets
  • Info
    ¼ cup Italian Panko Blend
  • Info
    1 oz. Shredded White Cheddar Cheese

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
    610
  • Carbohydrates
    22g
  • Fat
    34g
  • Protein
    47g
  • Sodium
    1690mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, searing undisturbed, 2-3 minutes per side, then transferring to baking sheet, adding topping, and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 2 and 3, searing undisturbed, 2-3 minutes per side, then transferring to baking sheet, adding topping, and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Start the Vegetables

    Cut cauliflower and broccoli florets into 1” pieces.

    Place cauliflower and broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into vegetables.

    Spread into a single layer and roast in hot oven, 15 minutes.

    While broccoli and cauliflower roast, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Panko Mixture

    Stem and mince parsley.

    Mince tomatoes.

    Combine parsley and panko in a mixing bowl. Set aside.

    Pat chicken dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  3. 3

    Cook Chicken and Finish Vegetables

    Carefully remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil.

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes per side.

    Transfer chicken to empty space on baking sheet. Top evenly with mayonnaise, then panko mixture, pressing gently to adhere. Reserve pan; no need to wipe clean.

    Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken and vegetables roast, make tomato topping.

  4. 4

    Make the Tomato Topping

    Return pan used to cook chicken to medium heat. Add 3 Tbsp. water, tomatoes, and softened butter to hot pan. Stir to combine, then bring to a simmer.

    Once simmering, stir occasionally until fully combined, 1-2 minutes.

    Remove from burner.

  5. 5

    Make Cheese Sauce and Finish Dish

    Place another medium non-stick pan over medium-high heat. Add cream base to hot pan and bring to a simmer.

    Once simmering, remove from burner and add cheese, stirring constantly until fully melted, 30-60 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing chicken with tomato topping. Pour cheese sauce over cauliflower and broccoli. Bon appétit!

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