Crispy Buffalo-Spiced Chicken
with Blue Cheese Sauce, Green Beans & Carrots
- Milk
- Eggs
- Wheat
Are you the type of person who only goes to sporting events because of the possibility 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 brushed with sour cream, then coated in a Buffalo-spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy blue cheese sauce. Oh, and did we mention there are roasted green beans and carrots on the side?! Yeah, it’s safe to say this dish is a slam dunk.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
12 ounce
Carrot
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
¼ ounce
Frank's Seasoning Blend
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim green beans if necessary.
• Toss carrots on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack for 10 minutes (you’ll add the green beans then).
• Meanwhile, pat chicken* dry with paper towels; season with salt and pepper. • Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning, and a pinch of salt and pepper. • Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). • Place chicken, coated sides up, on a second baking sheet.
• Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine dressing and remaining sour cream. Season with salt and pepper.
• Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. • Return sheet to top rack until carrots are browned and green beans are tender, 12-15 minutes.
• Divide carrots, green beans, and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the buffalo-spiced chicken's taste, with some praising the blue cheese sauce pairing 🍗.
- Ease of prep: Customers found this meal quick and simple to prepare, with easy-to-follow instructions.
- Suggestions: Consider offering a ranch option alongside blue cheese; some prefer less spice or coating both sides of chicken.
- Portions: Several mentioned wanting larger vegetable portions or a starch option like potatoes or rice.
- Veggies: While many enjoyed the roasted carrots, some requested more variety beyond green beans and carrots.
