Buffalo-Spiced Crispy Chicken Breasts
with Mashed Potatoes, Buttery Broccoli, & a Honey Drizzle
Are you the type of person who only goes to events because of the fact that buffalo wings may be present? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Frank’s Red Hot spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy buffalo-style sauce. Oh, and did we mention there’s buttery roasted broccoli and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/total dinner goals.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
2 unit
Scallions
4 tablespoon
Sour Cream
(Contains Milk)
7.2 g
Frank's RedHot® Original Seasoning Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
12 ounce
Chicken Breasts
12 ounce
Yukon Gold Potatoes
2 teaspoon
Honey
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4), and a big pinch of salt. (You’ll use the rest of the sour cream and seasoning later.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.
• Dice potatoes into ½-inch pieces. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return empty pot to low heat. Add a drizzle of oil and scallion whites; cook until softened, 1-2 minutes. • Return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and remaining sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Remove from heat; keep covered until ready to serve.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) Mound tops of chicken breasts with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If broccoli is done before chicken, remove from sheet and continue roasting chicken.
• Transfer roasted broccoli to a large bowl; toss with 1 TBSP butter. • Divide potatoes, chicken, and broccoli between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve both on the side for dipping). Sprinkle potatoes and chicken with scallion greens and serve.
