Home Chef Goat Cheese-Crusted Chicken with Carrot Mash & Crispy Potatoes

Your new favorite chicken dish begins with a savory crust made from panko and goat cheese…serve it up with flavorful vegetables!

Serves: 2Prep: 10 minutesCook: 50 minutesTotal: 1 hourDifficulty: Medium


Serves: 2

Ingredients

  • 1⁄4 ounce parsley, stemmed, minced and divided
  • 5 ounces canned evaporated whole milk, divided
  • 2 russet potatoes, cut into ¾” cubes
  • 8 ounces carrot, trimmed, peeled and cut into ½” pieces
  • 2 cloves garlic, minced
  • 1⁄2 cup panko breadcrumbs
  • 2 ounces goat cheese
  • 13 ounces boneless, skinless chicken breasts
  • 1⁄3 ounce butter
  • 2 tablespoons plus 4 tsp. olive oil, divided
  • Cooking spray
  • Salt and pepper, to taste

Directions

  • Preheat oven to 400°F. Pat chicken breasts dry and season both sides with ¼ teaspoon salt and ¼ teaspoon pepper. Place a large oven-safe nonstick pan over medium-high heat and add 2 teaspoons olive oil. Add panko to hot pan and toast until light golden brown, 30-60 seconds. Remove from burner. Let panko cool 5 minutes. Wipe pan clean and reserve. Combine cooled panko, goat cheese, parsley (reserve a pinch for sauce), ¼ teaspoon salt and ¼ teaspoon pepper in a mixing bowl. Set aside.
  • Return pan to medium-high heat and add 2 tablespoons olive oil. Add potatoes to hot pan and stir, 1 minute. Cover, reduce heat to medium and cook 5 minutes, stirring halfway through. Uncover, place pan in hot oven and roast until golden brown and tender, 20-22 minutes, stirring halfway through. Transfer cooked potatoes to a plate and season with a pinch of salt and pepper. Wipe pan clean and reserve. While potatoes roast, start chicken.
  • Place chicken breasts on prepared baking sheet. Top each chicken breast evenly with goat cheese-panko mixture, pressing gently to adhere. Roast until well-browned and chicken reaches a minimum internal temperature of 165°F, 17-20 minutes. Remove from oven and rest 5 minutes. While chicken roasts, make carrot mash.
  • Add carrot pieces to boiling water and cook until very tender, 15-18 minutes. Drain carrots in a colander. Return to pot and add 1 tablespoon evaporated milk (reserve remaining for sauce) and 1 teaspoon olive oil. Mash until carrots forms a coarse puree. Season with a pinch of salt and pepper. Set aside and keep warm.
  • Return pan to medium heat and add 1 teaspoon olive oil. Add garlic to pan and cook until fragrant, 30 seconds. Add remaining evaporated milk and bring to simmer. Stir often until slightly thickened, 3-4 minutes. Remove from burner and swirl in butter and remaining parsley. Plate dish as pictured, placing sauce on a plate and top with chicken. Bon appétit!