Crunchy Pecan Chicken with Asparagus
plus Truffled Mashed Potatoes & Lemon-Dijon Sauce
- Tree Nuts
- Milk
- Wheat
Crispy chicken and mustard are a perfect pairing. Our fresh take starts with chicken spread with mustard sauce and enveloped in a crunchy, nutty pecan-panko crust. Roast the chicken on a sheet pan alongside asparagus. Serve truffle butter-swirled mashed potatoes on the side, and top the asparagus with quick-pickled shallots just before serving for a bright bite.
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
16 ounce
Potatoes
6 ounce
Asparagus
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
2 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
4 teaspoon
Dijon Mustard
½ unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop pecans (or crush in their bag with a heavy pan or rolling pin). Quarter lemon.
In a medium bowl, combine chopped pecans, panko, and a drizzle of oil. Set panko mixture aside.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes.
Drain potatoes and return to pot with truffle butter and half the cream sauce base (all for 4 servings). Mash potatoes with potato masher or fork until smooth and creamy. Keep covered off heat until ready to serve.
While potatoes cook, in a small bowl, combine crème fraîche, mustard, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. (You’ll finish the sauce in Step 6.)
In a separate small bowl, reserve 2 TBSP mustard sauce (4 TBSP for 4). (You’ll use it in the next step.)
Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet).
Evenly spread tops of chicken with a thin layer of reserved mustard sauce. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
Toss asparagus with a drizzle of oil, salt, and pepper on empty side of sheet (for 4, use a second sheet).
Roast on middle rack until chicken is cooked through and asparagus is tender, 15-20 minutes. (For 4, roast asparagus on top rack and chicken on middle rack, swapping rack positions halfway through.)
Meanwhile, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings).
In a third small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.
To bowl with mustard sauce, add juice from one lemon wedge (two wedges for 4 servings). Stir to combine. Taste and season with salt and pepper if desired.
Divide mashed potatoes, chicken, and asparagus between plates in separate sections. Top asparagus with pickled shallot (draining first).
Serve with lemon-Dijon sauce and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The Dijon sauce was a hit, with many praising its deliciousness. Some found the truffle butter in the potatoes overpowering.
- Ease of prep: Several customers noted this was an easy-to-make comfort meal, though some had issues with ingredient sizing.
- Suggestions: Consider cooking the asparagus separately from the chicken to prevent overcooking. Try adding more lemon to the sauce for brightness.
- Portions: Some felt the portions were small for a premium meal, particularly noting not enough asparagus.
- Texture: A few found the chicken dry; watch cooking times carefully, especially if cutlets vary in size.
Reviews from our home cooks
Needs more flavor. Lemon sauce needs more lemon and needs something to dilute the richness of the creme fraiche. Breading for chicken could use maybe a touch of honey to it and maybe a bit of spice like some chili flakes. Potatoes could use some good fresh garlic. Maybe roasted garlic and roasted shallot in the potato.
The truffled mashed potatoes with the cream sauce was definitely different than any mashed potatoes I've made with HF. Also, the pickled shallots didn't add anything to the asparagus, in our opinion. The chicken, and especially the sauce were 10000/10!
A wonderful recipe, but it could have been better if the asparagus had not been so thin. Each stalk was thinner than a pencil. It was quite overdone in the shortest recommended time.
The flavors of every aspect of this dish play off each other very well and was extremely enjoyable to sit relax and enjoy.
It was good. I didn't add the sauce with it because I put it all on the chicken. The sauce was great on it.
Wonderful meal. Chicken is delicious. Could have used some pan sauce for the potatoes
Overall, the meal was delicious. If I could rate 3.9, I would. It was the onion with the vinegar. Otherwise everything else was good!
Nothing to complain about, it's one of the rare non spicy dishes you offer and it was fabulous... Spicy does not equal delicious to everyone, spread it around.
Everything is amazing. I love the asparagus that you send.
Chicken cutlets were not equivalent size. One chicken cutlet was very dry due to wrong cooking time relative to size
