Oven-Baked Cheesy Chicken with Garlic Bread & Broccoli
Easy Prep & Cleanup

Oven-Baked Cheesy Chicken

with Garlic Bread & Broccoli

40 MIN
4 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. For this decadent dish, you'll smother chicken breasts in melty cheese and a savory tomato sauce, then roast broccoli and garlic bread in the oven simultaneously for easy cleanup.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Oven-Baked Cheesy Chicken with Garlic Bread & Broccoli
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 1 8-Oz Can Tomato Sauce
  • 1 lb Broccoli
  • 1 clove Garlic
  • 4 Tbsps Butter
  • 2 oz Fontina Cheese
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 oz Sliced Roasted Red Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Grate the fontina and gouda on the large side of a box grater; combine in a bowl. Halve the rolls. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

Start the chicken
2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the broccoli
3 Start the broccoli

Meanwhile, line a sheet pan  with foil. Place the broccoli florets on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer.Roast 10 minutes. Leaving the oven on, remove from the oven. 

Finish the broccoli & make the garlic bread
4 Finish the broccoli & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle. 

Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly topped the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* Serve the finished chicken with the roasted broccoli and garlic bread. Top the broccoli with the remaining parmesan. Enjoy! 

  • *An instant-read thermometer should register 165°F.

Tips from Home Chefs

About Blue Apron

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!

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Grate the fontina and gouda on the large side of a box grater; combine in a bowl. Halve the rolls. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the chicken
Start the broccoli
3 Start the broccoli

Meanwhile, line a sheet pan  with foil. Place the broccoli florets on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer.Roast 10 minutes. Leaving the oven on, remove from the oven. 

4 Finish the broccoli & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle. 

Finish the broccoli & make the garlic bread
Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly topped the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* Serve the finished chicken with the roasted broccoli and garlic bread. Top the broccoli with the remaining parmesan. Enjoy! 

  • *An instant-read thermometer should register 165°F.
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