Chicken with Baby Broccoli
includes recyclable aluminum tray
With just five minutes of prep and a hands-free turn in the oven, you'll have this baked Parmesan-crusted chicken on the table in no time. For sides, we've got roasted baby broccoli and sweet potato that cook along with the chicken. Serve it all drizzled with a bright, creamy Dijon sauce. But the best part? Thanks to our oven-ready tray, there’s practically no cleanup required.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Broccoli
1 unit
Sweet Potatoes
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Oven-Ready Tray
1 tablespoon
Fry Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 teaspoon
Dijon Mustard
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim thick end of baby broccoli; halve lengthwise. Dice sweet potato into 1⁄2-inch pieces. • Place sweet potato and 1 TBSP water (2 TBSP for 4 servings) in a medium microwave-safe bowl (large bowl for 4). Cover with plastic wrap; microwave until slightly tender, 2-3 minutes. Drain any excess water.
• Meanwhile, in a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper. • Pat chicken dry with paper towels; season all over with salt and pepper. Spread tops of chicken evenly with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
• In oven-ready tray, combine baby broccoli, sweet potato, Fry Seasoning, a large drizzle of oil, salt, and pepper until everything is thoroughly coated. (For 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil in each tray).
• Cover oven-ready tray tightly with foil, lightly pressing down on veggies to create a flat layer on top. Place coated chicken on top of foil. (For 4 servings, cover both trays with foil; divide chicken between trays.) • Bake on top rack (be sure your oven has preheated!) until veggies are tender and chicken is browned and cooked through, 25-30 minutes. (For 4, bake two trays side by side on top rack.)
• Meanwhile, in a second small bowl, mix together mustard and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• When chicken and veggies are done, divide chicken between plates. Remove foil (careful—steam may be released!) and stir veggies; divide between plates. Drizzle with creamy Dijon sauce. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty chicken, especially the Parmesan-panko crust. Some found the veggies bland or disliked the fry seasoning.
- Ease of prep: Customers appreciated the easy one-pan preparation and minimal cleanup, though some found the foil instructions confusing.
- Suggestions: Consider roasting veggies on a sheet pan instead of steaming for better texture. Try adding hot honey to the Dijon sauce 🍯.
- Portions: Several mentioned wanting more sweet potato; the broccoli amount varied widely between "not enough" and "massive."
- Texture: Some found the vegetables undercooked or mushy; others noted the chicken was juicy but not as crispy as expected.
