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
A note about serious food allergies
Combining sweet honey, rich butter, and fried chicken isn't new or novel, but it is extremely, definitely, and without a doubt delicious. Mashed potatoes, too, are nothing new under the sun, but add some cheese and a few green onions and it morphs into something especially delightful. Sometimes you don't have to reinvent; you just have to augment.
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 Steps 2 and 3, cooking undisturbed until crust is browned and pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, cheese, ¼ tsp. salt, and half the potato cooking water. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, prepare ingredients.
Prepare Ingredients and Crust Chicken
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine softened butter and honey. Set aside.
Pat chicken dry, and season both sides with a pinch of salt and pepper. Coat chicken evenly with Dijon. Place panko in a shallow bowl or on a plate. Add chicken and flip until coated, pressing gently to adhere.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil.
Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Wipe pan clean and reserve.
Cook the Corn
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes.
Add corn and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with honey butter and garnishing potatoes with green portions of green onions. Bon appétit!
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