Meal Kit

Panko Crusted Ranch Chicken and Honey Hot Butter

with roasted fingerlings and Parmesan broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Honey Butter
  • Info
    1 tsp. Ranch Seasoning
  • 12 oz. Fingerling Potatoes
  • Info
    0.84 oz. Mayonnaise
  • ¼ fl. oz. Hot Sauce
  • 6 oz. Broccoli Florets
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¼ cup Panko Breadcrumbs

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
    791
  • Carbohydrates
    45g
  • Fat
    46g
  • Protein
    49g
  • Sodium
    1706mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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

    Roast the Potatoes

    Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast in hot oven, 6 minutes. Potatoes will finish roasting in a later step. While potatoes roast, prepare ingredients.

  2. 2

    Prepare Ingredients and Prepare Chicken

    Cut broccoli into bite-size pieces. Pat chicken dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/8" thickness. You may also use a gallon bag for easier clean-up. Unwrap chicken. Top one side evenly with seasoning blend, mayonnaise, then panko, pressing gently to adhere.

  3. 3

    Roast the Broccoli

    In a mixing bowl, combine broccoli, 1 tsp. olive oil, and a pinch of salt and pepper. Carefully remove baking sheet from oven and push potatoes to one side. Baking sheet will be hot! Use a utensil. Add broccoli to empty space and spread into a single layer on their side. Roast in hot oven until broccoli is browned and tender and potatoes are fork-tender, 12-14 minutes. While broccoli roasts, cook chicken.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner. Remove to a plate and tent with foil.

  5. 5

    Make Butter and Finish Dish

    Mix softened butter and hot sauce (to taste) in a mixing bowl until completely combined. Plate dish as pictured on front of card, topping chicken with honey hot butter and broccoli with Parmesan. Bon appétit!

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