Southern-Style Crispy Chicken with Pickle Cream Sauce
Spiced Corn and Broccoli
Prep & Cook Time:30-40 min.
Cook Within:5 days
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
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
Large Non-Stick Pans
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat chicken breasts dry, and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper.
Prepare the Chicken
Place panko on a plate.
Spread mayonnaise on one side of chicken. Transfer chicken to plate with panko, mayonnaise side down. Press gently to adhere.
NEED NEW STEP SHOT (NO LONGER POUNDING CHICKEN)
Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan, panko-side down, and cook undisturbed until browned, 2-3 minutes.
Lower heat to medium-low. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Remove from burner. Transfer chicken to towel-lined plate.
While chicken cooks, cook vegetables.
NEED NEW STEP SHOT (NO LONGER POUNDING CHICKEN, INCREASING TIMING TO 8-10 MINUTES)
Cook the Vegetables
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli and ¼ cup water to hot pan. Cover, and cook until water is almost completely evaporated, 3-4 minutes.
Uncover and add corn, and BBQ spice rub. Stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in butter. Transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook vegetables to medium heat.
Add cream base, pickles, and remaining garlic salt to hot pan. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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