Our Plans
Crispy Parm Chicken Thighs and Herby Mash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Parm Chicken Thighs and Herby Mash

Crispy Parm Chicken Thighs and Herby Mash

with Buttered Peas

There's nothing quite like a delicious, elegant meal that lands on the table in under 30 mins! We've paired crispy, cheesy baked chicken with a mountain of silky dill-garlic mashed potatoes for a show-stopping weeknight wonder.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

280 g

Chicken Thighs

460 g

Russet Potato

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Green Peas

1 tsp

Dill-Garlic Spice Blend

1 unit

Green Onion

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


1 tbsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories830 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate66 g
Sugar6 g
Dietary Fiber7 g
Protein43 g
Cholesterol200 mg
Sodium960 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.


Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Potato Masher


Bread chicken

Before starting, preheat the oven to 450F. Wash and dry all produce. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Stir together panko and Parmesan cheese in a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko mixture to coat completely.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook potatoes

Meanwhile, peel, then cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Cook peas

Meanwhile, heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper to taste.

Finish potatoes

Thinly slice green onion. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until mashed. Add Dill Garlic Spice Blend and green onions. Season with salt and pepper, then stir to combine.

Finish and serve

Divide mash, chicken and peas between plates.