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Oven-Fried Chicken

Oven-Fried Chicken

with Creamy Macaroni and Peas

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Think of this as a twist on fried chicken with mac ’n’ cheese, except lighter and more weeknight-friendly. Instead of a batter, the chicken is coated in panko breadcrumbs and baked in the oven for a crispy crunch without loads of oil. And the pasta is plenty creamy but still packs in some bright green peas. When you’ve got that balance between crowd-pleasing classics and a few wholesome twists, you’re guaranteed a dinnertime win.


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

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit


6 tablespoon

Sour Cream


1 cup

Panko Breadcrumbs


1 tablespoon

Italian Seasoning

1 teaspoon


¼ cup

Parmesan Cheese


32 ounce

Chicken Legs

6 ounce

Macaroni Pasta


2 unit


8 ounce


2 tablespoon

Garlic Herb Butter


1 cup

Italian Cheese Blend


¼ cup

Monterey Jack Cheese


4 tablespoon

Cream Cheese


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat60 g
Saturated Fat25 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber3 g
Protein53 g
Cholesterol285 mg
Sodium800 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.
Utensilsarrow down iconarrow down icon
Large Pot
Shallow Dish
Aluminum Foil
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut into quarters. Place sour cream in a shallow dish. In another shallow dish, mix panko, Italian seasoning, lemon zest, paprika, and half the Parmesan. Season with plenty of salt and pepper.


Line a baking sheet with aluminum foil and sprinkle with a drizzle of olive oil. Pat chicken dry with a paper towel. Season with plenty of salt and pepper. Coat chicken all over with sour cream, then dip into panko mixture, coating all over and pressing to adhere. Transfer to foil-lined sheet.


Bake chicken on middle rack until cooked through, 35-40 minutes. (TIP: Chicken is done when thickest part of thigh reads 165 degrees on a thermometer.) Meanwhile, trim, then thinly slice scallions, separating greens and whites. Once water boils, add macaroni to pot. Cook, stirring occasionally, until a bit shy of al dente, 7-9 minutes.


After 7-9 minutes, add peas to pot with macaroni. Cook until peas are tender and macaroni is al dente, about 2 minutes. Reserve ½ cup cooking water, then drain. Return empty pot to stove, add garlic herb butter, and melt over medium heat. Add scallion whites and cook, stirring occasionally, until slightly softened, about 1 minute.


To pot with scallion whites, add ¼ cup cooking water, remaining Parmesan, and Italian, Monterey Jack, and cream cheeses. Whisk until smooth and creamy. Gently stir macaroni and peas into pot. (TIP: Everything should be coated in a loose sauce. If thick, add more cooking water 1 TBSP at a time until creamy.) Season with salt and pepper.


Divide pasta and chicken between plates. Sprinkle with scallion greens and serve with lemon quarters on the side for squeezing over.