Crispy Topped Sweet Dijon Chicken Thighs
with Wild Rice and Glazed Veggies
Brown sugar and Dijon mustard are the stars of this dish! Together, they conspire to add pops of sweet Dijon flavour to chicken topped with golden, crispy panko and our veggie medley. This meal is set to be your new weeknight favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Chicken Salt
170 g
Carrot
1 tbsp
Brown Sugar
1.5 tsp
Dijon Mustard
(Contains Mustard)
56 g
Green Peas
½ cup
Wild Rice Medley
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.01 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Stir 1 tbsp butter (dbl for 4 ppl) and rice into the pot of boiling water.Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add panko. Toast, stirring often, until golden, 1 min. Transfer panko to a small bowl. Carefully wipe the pan clean.Line a baking sheet with parchment paper.Stir together brown sugar and Dijon in another small bowl. Set aside.
Pat chicken dry with paper towels, then season with half the chicken salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if it doesn't cook all the way through in this step.) Remove the pan from heat. Transfer chicken to the prepared baking sheet.
Spread half the Dijon mixture on top of chicken.Top with panko.Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Reduce heat to medium.Add carrots and 1/4 cup water (dbl for 4 ppl) to the same pan (from step 3). Cover and cook, stirring occasionally, until carrots soften, 2-3 min. Add peas. Cook uncovered, stirring occasionally, until veggies are tender, 4-5 min.Add 1 tbsp butter (dbl for 4 ppl) and remaining Dijon mixture. Cook, stirring often, until glaze coats veggies, 1 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with remaining chicken salt and pepper. Divide rice, chicken and veggies between plates.
