One-Pan Crispy Deviled Chicken

with creamy mustard sauce and green beans

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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 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 you!
A note about serious food allergies

Move over Milton, and drop dead Dante; this deviled chicken is fiendishly good and deviously easy to make, with only one pan being sent to the Hades of the dishwasher. The feisty paprika crust and creamy mustard sauce take this chicken breast to the tenth circle of deliciousness, and the fresh green beans would cause even the most saintly angel to contemplate a turn to the dark side. (And not only is it devilishly delicious, but this dinner also contains sinfully low calories and carbs.) Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • Info
    ¼ cup Italian Panko Blend
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Tbsp. Grainy Mustard
  • 1 tsp. Smoked Paprika
  • ½ tsp. Garlic Salt
  • 12 oz. Green Beans
  • 1 Shallot
  • Info
    2 oz. Sour Cream

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
    516
  • Carbohydrates
    22g
  • Fat
    25g
  • Protein
    43g
  • Sodium
    1374mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ends off green beans. Peel and halve shallot. Slice halves into thin strips. In a mixing bowl, combine panko, paprika, and 2 tsp. olive oil. Set aside. Pat chicken dry, and season both sides with half the garlic salt (reserve remaining for green beans).

  • 2

    Prepare the Chicken and Vegetables

    Toss green beans and shallot with 1 Tbsp. olive oil, remaining garlic salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasoning into vegetables. Spread into a single layer on one half of baking sheet. Place chicken on empty half of baking sheet and top with panko mixture, pressing gently to adhere.

  • 3

    Roast the Chicken and Vegetables

    Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes. While chicken roasts, make sauce.

  • 4

    Make the Sauce

    In another mixing bowl, combine sour cream, mustard, 1 tsp. olive oil, and a pinch of pepper. Set aside.

  • 5

    Finish the Dish

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

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