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Smoky Chicken & Honey Butter
with Corn on the Cob & Cabbage Slaw
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Recipe only available for Friday delivery.
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2 Servings
- Est. 510 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To give this classic, Southern-style chicken dish a sophisticated lift, we’re quickly pickling a combination of brown and yellow mustard seeds in sugar and vinegar, then tossing them with crisp cabbage and cucumber for exciting texture and piquant flavor in our slaw. It’s the perfect partner for the sweet, rich honey butter that tops our chicken and corn.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 1 Persian Cucumber
- 2 ears Of Corn
- ½ lb Red Cabbage
- 1 Tbsp Honey
- 2 Tbsps Butter
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
- 1½ tsps Brown & Yellow Mustard Seeds
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.
2
Pickle the mustard seeds & make the slaw:
In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
4
Cook the corn:
While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
5
Make the honey butter & serve your dish:
While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy!
1
Prepare the ingredients:
Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.
2
Pickle the mustard seeds & make the slaw:
In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
4
Cook the corn:
While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
5
Make the honey butter & serve your dish:
While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy!
Tips from Home Chefs
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