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Calabrian Honey Chicken
with Gnocchi & Roasted Broccoli
35 minWellness at Blue Apron
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2 Servings
- Est. 750 Cals/serving
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To accompany our seared chicken (topped with an irresistibly spicy-sweet combo of honey and Calabrian chile paste), we’re bringing together pillowy gnocchi and tender roasted broccoli with butter, capers, garlic, and a bit of zesty lemon purée.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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¾ lb Gnocchi
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½ lb Broccoli
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2 cloves Garlic
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1½ tsps Calabrian Chile Paste
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1 tsp Preserved Lemon Purée
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1 Tbsp Honey
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1 Tbsp Capers
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2 Tbsps Butter
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the broccoli:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the Calabrian honey:
Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
* An instant-read thermometer should register 165°F.
4
Cook the gnocchi:
Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & serve your dish:
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished gnocchi and broccoli. Top the chicken with the Calabrian honey. Enjoy!
1
Prepare & roast the broccoli:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the Calabrian honey:
Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
* An instant-read thermometer should register 165°F.
4
Cook the gnocchi:
Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & serve your dish:
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished gnocchi and broccoli. Top the chicken with the Calabrian honey. Enjoy!
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