Meal Kit

Southern-Style Crispy Chicken with Pickle Cream Sauce

Spiced Corn and Broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, 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 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)

  • 2 tsp. BBQ Spice Rub
  • 3 oz. Corn Kernels
  • Info
    ⅓ oz. Butter
  • 12 oz. Broccoli Florets
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 fl. oz. Cream Sauce Base
  • ½ tsp. Garlic Salt
  • 1½ oz. Dill Pickle Slices
  • Info
    0.42 oz. Mayonnaise

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
    588
  • Carbohydrates
    32g
  • Fat
    34g
  • Protein
    44g
  • Sodium
    1603mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 2 Large Non-Stick Pans

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

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Mince pickles. Pat chicken breasts dry, and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper.

  2. 2

    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)

  3. 3

    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)

  4. 4

    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.

  5. 5

    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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