Honey Butter-Glazed Chicken
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Honey Butter-Glazed Chicken

Honey Butter-Glazed Chicken

with Smoky Potato Salad & Roasted Broccoli

Pork just loves a sweet sauce, and this simple honey-butter glaze is just the thing for bringing these tender boneless chops to the next level. We’re serving them with a big helping of creamy, tangy potato salad (livened up with zingy mustard and crisp scallions) to bring the cookout vibes, plus a side of roasted salt-and-pepper broccoli to round things out. It’s a meat and potatoes meal that's quick to the table, and quick to satisfy.

Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 unit


10 ounce

Chicken Cutlets

1 tablespoon

Fry Seasoning

1 ounce

Smoky Mustard

2 tablespoon


(Contains Eggs)

4 teaspoon


Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories660 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber5 g
Protein39 g
Cholesterol150 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Pot
Baking Sheet
Paper Towel
Large Pan


Prep & Cook Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Drain, then rinse potatoes under cold water; transfer to a large bowl and refrigerate until ready to use.

Roast Broccoli

• While potatoes cook, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook Pork Chops

• Pat pork* dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings) and a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if pork is browning too quickly. • Turn off heat; transfer to a plate to rest. Wipe out pan.

Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

Make Potato Salad

• To bowl with cooled potatoes, add scallion whites, mustard, and mayonnaise; stir until thoroughly combined. Season with salt and pepper to taste. • Refrigerate until ready to serve.

Glaze Pork Chops

• Return pan used for pork to stovetop over medium heat. Add honey, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of salt. Cook, stirring, until butter has melted, 30-60 seconds. • Return pork to pan and cook, turning occasionally, until fully coated and glazed, 1-2 minutes. Transfer to a cutting board.

Glaze chicken or beef as instructed.

Finish & Serve

• Thinly slice pork crosswise. • Divide pork, potato salad, and broccoli between plates. Spoon any remaining glaze over pork. Sprinkle scallion greens over potato salad and serve.

Thinly slice chicken or beef against the grain.

Chicken is fully cooked when internal temperature reaches 165°.