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Sheet Pan Deviled Chicken

with Sweet Potatoes & Collard Greens

Sheet Pan Supper
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy take on deviled chicken (which gets its sharp, zesty flavor from Dijon and spices) bakes alongside our sides of roasted sweet potatoes and collard greens—cooked in foil for extra-tender texture.

fresh
ingredients
Sheet Pan Deviled Chicken with Sweet Potatoes & Collard Greens
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Sweet Potatoes
  • 2 Tbsps Butter
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Panko Breadcrumbs
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
  • 1 Yellow Onion
  • 2 Tbsps Grated Pecorino Cheese

Tips from Home Chefs

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:

Place an oven rack in the upper third of the oven. Place another rack in the bottom third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the shallot. Peel and roughly chop the garlic.

2 Season the potatoes:

Line a sheet pan with aluminum foil. Transfer the sweet potatoes to the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer on 1 side of the sheet pan.

Season the potatoes:
Assemble the foil packet:
3 Assemble the foil packet:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the collard greens, shallot, garlic, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to thoroughly coat. Transfer to 1 side of the prepared foil and top with 1 tablespoon of water. Fold the foil in half over the filling. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of seasoned sweet potatoes.

4 Coat the chicken:

Line a seperate sheet pan with aluminum foil. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Set aside. In a small pot, heat the butter on medium until melted. Transfer to a large bowl; stir in the mustard and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of mustard butter. Turn to thoroughly coat. Transfer to the plate of seasoned breadcrumbs and coat both sides (pressing to adhere). Transfer the coated chicken to the prepared sheet pan. Drizzle with olive oil.

Coat the chicken:
Bake the chicken & vegetables:
5 Bake the chicken & vegetables:

Place the sheet pan of chicken on the upper rack. Place the sheet pan of vegetables on the lower rack. Bake for 20 to 22 minutes, or until the chicken is golden brown and cooked through and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

6 Finish & plate your dish:

Carefully open the foil packet; top with the vinegar. Stir to combine. Season with salt and pepper to taste. Divide the cooked chicken, finished collard greens, and baked sweet potatoes between 2 dishes. Enjoy!

Finish & plate your dish: