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Asiago-Smothered Chicken

with Roasted Zucchini & Smoky Corn

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Simple, oregano-spiced chicken breasts are generously covered by a blanket of rich, nutty Asiago cheese. Two vegetable sides complement the chicken; corn, coated with butter that’s mixed with our signature smoky spice blend and zucchini simply roasted alongside the corn cobs in the oven.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic, then finely chop. If necessary, remove and discard the husks and silks of the corn. Grate the cheese on the large side of a box grater.

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic. Divide the corn cobs between two large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal; place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the grated cheese. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

Make the smoky butter & serve your dish:
4 Make the smoky butter & serve your dish:

While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn. Coat each cob with the smoky butter. Serve the cooked chicken with the roasted zucchini and buttered corn. Enjoy! 

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch-thick rounds. If necessary, peel the garlic, then finely chop. If necessary, remove and discard the husks and silks of the corn. Grate the cheese on the large side of a box grater.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the zucchini rounds on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the chopped garlic. Divide the corn cobs between two large pieces of aluminum foil. Drizzle each cob with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal; place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the grated cheese. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

4 Make the smoky butter & serve your dish:

While the chicken cooks, in a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the cooked corn. Coat each cob with the smoky butter. Serve the cooked chicken with the roasted zucchini and buttered corn. Enjoy! 

Make the smoky butter & serve your dish: