Express
Sheet Pan Crunchy Buffalo-Style Chicken
with potato wedges and garlic corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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Over 30g protein
Chef
Jimmy Shay
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
- 5 oz. Corn Kernels
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1½ fl. oz. Buttermilk Ranch Dressing
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1 oz. Cream Cheese
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1 oz. Shredded Cheddar Cheese
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0.88 oz. Zesty Buffalo Sauce
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¾ oz. Roasted Garlic & Herb Butter
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4 Butter Crackers
- 1 Tbsp. Savory Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGBdr3E
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Calories770
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Carbohydrates58g
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Net Carbs53g
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Fat43g
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Protein41g
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Sodium2180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Potatoes
Cut potatoes into 1/4" wedges and pat dry.
Place wedges on prepared baking sheet and top with 4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into wedges. Spread into a single layer.Roast in hot oven, 10 minutes.While wedges roast, continue recipe. -
2 Prepare the Chicken
Finely crush crackers in shipping bag.
In a mixing bowl, combine crushed crackers, shredded cheese, and 1 tsp. olive oil. Set aside.In another mixing bowl, combine half the Buffalo sauce (to taste; reserve remaining for garnish) and softened cream cheese. Set aside.Pat chicken dry and season both sides with a pinch of salt and pepper. Evenly top with Buffalo-cream cheese mixture (use less if spice-averse), then cracker mixture, pressing gently to adhere. -
3 Finish the Potatoes and Chicken
After 10 minutes, carefully remove sheet from oven and flip potatoes. Push to one side of sheet. Sheet will be hot! Use caution.
Place chicken on now-empty side of sheet.Roast in hot oven until wedges are golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.Carefully remove from oven and stir savory seasoning into potatoes until coated. Sheet will be hot! Use a utensil. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While potatoes and chicken roast, continue recipe. -
4 Heat Corn and Finish Dish
Place corn, butter, and a pinch of salt and pepper in a microwave-safe bowl.
Microwave uncovered until butter is melted and corn is heated through, 2-3 minutes.Carefully remove from microwave and stir to combine.To serve, top chicken with remaining Buffalo sauce (to taste). Serve dressing on the side. Bon appétit!
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