HelloFresh

Onion Crunch Chicken with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Crispy Fried Onion Topped Chicken with Creamy Mashed Potatoes and Roasted Veggies

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

When making the crispy crust for the chicken, crush the fried onions finely to make them resemble breadcrumbs. If you don’t have a basting brush for the dressing, use the back of a spoon to coat the chicken. If the crust browns too quickly, tent it with foil. Swap salmon for chicken if desired, cooking slightly less (12-15 min).

Ingredients

6 oz Green Beans
1.5 oz Crispy Fried Onions
1 tbsp Sour Cream
12 oz Chicken Cutlets
0.25 cup Monterey Jack Cheese
12 oz Potatoes
1 oz Honey Dijon Dressing
0 Kosher Salt
0 Black Pepper
0 Olive Oil
2 tbsp Butter
0 Water

Tools

Small bowls
Medium pot
Strainer
Baking sheet
Paper towels
Potato masher
Foil (optional, for covering)
Basting brush or spoon (for spreading dressing)

Click anywhere to see instructions →

HelloFresh

Onion Crunch Chicken with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Crispy Fried Onion Topped Chicken with Creamy Mashed Potatoes and Roasted Veggies

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

6 oz Green Beans
1.5 oz Crispy Fried Onions
1 tbsp Sour Cream
12 oz Chicken Cutlets
0.25 cup Monterey Jack Cheese
12 oz Potatoes
1 oz Honey Dijon Dressing
0 Kosher Salt
0 Black Pepper
0 Olive Oil
2 tbsp Butter
0 Water

Tools

Small bowls Medium pot Strainer Baking sheet Paper towels Potato masher Foil (optional, for covering) Basting brush or spoon (for spreading dressing)

Mise en Place

Prepare Vegetables

Wash and dry all produce. Dice 12 oz of potatoes into ½-inch pieces. Trim 6 oz of green beans if necessary.

Make Onion Crust Mixture

Finely crush crispy fried onions (from the package, amount as provided) using your hands until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese (use the indicated amount from your kit: 1½ oz for 2 servings, 3 oz for 4 servings).

Prepare Dressing Portion

Reserve 1 TBSP of honey Dijon dressing (or 2 TBSP for 4 servings) in a second small bowl to use for coating the chicken.

Get Equipment Ready

Set out your baking sheet, medium pot, strainer, potato masher, 2 small bowls, paper towels, olive oil, butter, kosher salt, and black pepper.

Cooking Steps

Prep & Make Crust

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if necessary. Using your hands, finely crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese. Reserve 1 TBSP (or 2 TBSP for 4 servings) of dressing in a second small bowl for later.

Cook Potatoes

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.

Coat Chicken

Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with the onion crust, pressing to adhere (no need to coat the undersides).

Roast Chicken & Beans

On the opposite side of the sheet from the coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper. Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. If the crust browns too quickly, loosely cover with foil. Remove green beans early if needed. (For salmon swap: roast for 12-15 minutes.)

Mash Potatoes

Mash potatoes with sour cream, 2 TBSP butter (or 4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste.

Serve

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

← Click anywhere to see ingredients