Cheddar-Crusted Chicken Thigh
with Sweet Potato Mash and Zucchini- Milk
- Egg
- Mustard
- Wheat
- Sulphites
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
Tonight's menu features cheddar-crusted chicken thigh, sweet potato mash and roasted zucchini. The best part? Everything comes together in 30 minutes! Talk about a dinnertime win.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Sweet Potato
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit(s)
Zucchini
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut zucchini into 1/2-inch rounds.
- Combine panko, cheese and Smoked Paprika-Garlic Blend in a shallow dish.
- Pat chicken dry with paper towels, then season both sides with salt and pepper.
- Coat one side of each chicken thigh with mayo.
- Working with one thigh at a time, firmly press mayo-coated side into panko mixture to adhere.
- Transfer to a parchment-lined baking sheet, coated-side up.
- Bake in the middle of the oven until cooked through, 18-20 min.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot.
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
- Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.
- Add zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast, in the top of the oven until tender-crisp, 15-17 min
- Drain and return sweet potatoes to the same pot, off heat.
- Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
- Divide sweet potato mash, cheddar-crusted chicken and zucchini between plates.
If you've opted to get chicken thighs, no need to butterfly them. Simply season with salt and pepper, then coat and cook them in the same way the recipe instructs you to coat and cook the chicken breasts.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the cheddar-crusted chicken, finding it delicious and crispy. Some found the sweet potato mash tasty, while others felt it was too sour cream-heavy.
- Ease of prep: Several noted it was easy to make, though some found it more time-consuming than advertised. Consider prepping vegetables in advance to save time.
- Suggestions: Try coating both sides of the chicken for extra crispiness. For leftovers, reheat in an air fryer to maintain crispness.
- Portions: Some felt the vegetable portions were too small, particularly the zucchini and sweet potatoes. Consider adding extra vegetables if desired.
- Cooking method: For those who dislike roasted vegetables, try sautéing the zucchini instead for a different texture and flavour.
