Meal Kit

Panko Crusted Ranch Chicken and Hot Honey Butter

with roasted fingerlings and Parmesan broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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)

  • Info
    ⅘ oz. Honey Butter
  • 12 oz. Fingerling Potatoes
  • ¼ fl. oz. Hot Sauce
  • 6 oz. Broccoli Florets
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    0.84 oz. Mayonnaise
  • Info
    1 tsp. Ranch Seasoning
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

    Start 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. 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

    Finish Potatoes and Roast 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 other side. Roast in hot oven until broccoli is browned and tender and potatoes are fork-tender, 12-14 minutes. While broccoli and potatoes roast, 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, panko-side down, 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 another mixing bowl until completely combined. Plate dish as pictured on front of card, topping chicken with hot honey butter and broccoli with Parmesan. Bon appétit!

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