Crispy Chicken & Parsnip Potato Puree
Note: Blender Required
- Tree Nuts
- Milk
- Wheat
Everyone at the table will be swooning over this luxurious meal. Break out your blender and whip up a creamy, restaurant-worthy puree of hearty potatoes and earthy-sweet parsnips to serve with crispy, panko-crusted chicken. Pair with lemony apple and spinach salad for an elegant, impressive meal!
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
½ ounce
Pecans
(Contains: Tree Nuts)
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
1 unit
Lemon
6 ounce
Parsnip
1 unit
Apple
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
3 clove
Garlic
10 ounce
Chicken Cutlets
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into 1-inch pieces. Trim, peel, and cut parsnips into 1-inch pieces. (TIP: Larger parsnips may have a woody core. For a smoother puree, we recommend trimming and discarding the core.) Peel garlic. Quarter lemon. Roughly chop parsley. Halve, core, and thinly slice apple.
Place potatoes, parsnips, and garlic cloves in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ¼ cup veggie cooking liquid (½ cup for 4), then drain. Return potatoes, parsnips, and garlic to pot. Cover to keep warm.
While veggies cook, place 1 TBSP butter in a small, microwave safe bowl, and microwave until melted, 30 seconds. Add
in a small bowl, combinepanko, half the Fry Seasoning,a drizzle of oil,and a pinch of salt. Stir to combine.Pat chicken* dry with paper towels and season all over with remaining fry seasoning, salt and pepper.
Place chicken on a baking sheet. Evenly spread tops of chicken with half the crème fraîche (you'll use the rest later). Mound tops with panko mixture, pressing to adhere (no need to coat the undersides).
Bake on middle rack until crust is golden brown and chicken is cooked through, 12-15 minutes.
Meanwhile, in a second small bowl, whisk together juice from half the lemon, mustard, 2 TBSP olive oil, ¼ tsp sugar, salt, and pepper (juice from whole lemon, 4 TBSP olive oil and ½ tsp sugar for 4 servings).
To pot with veggies, add 4 TBSP butter, 2 TBSP reserved veggie cooking liquid, and
¼1/2 tsp salt (8 TBSP butter, 4 TBSP reserved veggie cooking liquid, and ½ tsp salt for 4 servings). Stir until butter melts.Transfer veggie mixture to a food processor (or blender); add stock concentrate and remaining crème fraîche. Pulse, scraping down sides as needed, until mixture is smooth and no large pieces remain, about 30 seconds. Carefully remove blade. Add half the parsley and stir to combine. Taste and season with salt and pepper.
In a large bowl, toss spinach and apple with as much lemon-Dijon dressing as you like.
Crush pecans in their bag. Slice chicken crosswise.
Divide potato and parsnip puree between plates. Top puree with chicken. Garnish with remaining parsley. Divide spinach and apple salad between bowls and top with pecans. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the parsnip potato purée, finding it unique and delicious; some found it too sweet or bland.
- Ease of prep: Several noted it was time-consuming with many steps, but most felt the results were worth the effort.
- Suggestions: Consider mashing instead of blending for better texture; adjust seasoning in purée to taste 🍲.
- Portions: Some found there was too much purée compared to chicken and salad; consider reducing the starch portion.
- Chicken: The panko topping received mixed reviews; try coating both sides of chicken for better crispiness.
- Salad: The apple spinach salad was a hit for many; some suggested adding more sweetness to the dressing.
Reviews from our home cooks
The parsnips added the puree just that bit of sweetness to combine deliciously with the crispy chicken. I loved having a salad on the side also. Easy to make and fun to experiment! I skipped the creme fraiche in both the chicken and puree and didn't notice it was missing. I would definitely make this again
This was so yummy! I loved the potato-parsnip puree and the chicken came out so tender and flavorful. I love how these meals are so simple to make and most take less than 30 minutes, but the taste, flavor and quality is so delicious and decadent like you've been slaving over the stove for hours!
Wow! The potato parsnip puree was amazing! That may be my new favorite side dish! The chicken came out crunchy and very tasty. The only change I'd make is to add a bit more sugar to the dressing, but it was still delicious! Love this one!
The puree was so tasty! Salad was tasty too and a good portion. I liked the chicken coating but I would have coated both sides (and sprayed the cookie sheet) and flipped half way through. The coating was a little thick being on one side and the chicken got a little dry cooking long enough to crisp up. But flavor was there! It's a keeper!
We used waaaaaay less butter (like less than a quarter the recipe called for) and the puree was still delicious. The parsnip potato purée was my favorite part. The crunch of the chicken with the softness of the purée was a great combo.
The parsnips with the mashed potatoes are a nice change in flavor especially with the crunchy chicken. Apple spinach salad adds a lot to this one too
This was amazing. Prep took a whole to peel the tiny potatoes and get the woody part out of the parsnips. Fantastic flavor. Everybody loved it.
To be fair, I never got around to making the Chicken, I'm guessing I would have liked it. But I did cook the parsnip puree. Used a stick blender because I don't user a big blender. It was gluey. But the big issue was that it came with 6 tiny, almost perfectly round potatoes that it said I should peel! How do you even hold onto those and peel them at the same time? After nicking my knuckle on the 3rd one, I just left the skins on, which probably didn't help the consistency. If you want people to peel potatoes, send a couple medium ones or one big one.
This was pretty good. I think it would be better with the Frank's Red Hot spice instead of the fry seasoning. The ratio of puree to chicken and salad is off. There is too much puree. Overall, would select again but will not use all the potatoes/ parsnips and will add cayenne or crushed red pepper to the panko seasoning.
Pretty good, chicken was better. Parsnips made the mash a little sweet though, would be good with a higher portion of potatoes
