Creamy Onion Baked Chicken with Sautéed Red Cabbage & Apple

Creamy Onion Baked Chicken

with Sautéed Red Cabbage & Apple

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This simple dish gets a bright lift from the creamy, sweet sautéed onion spread and crispy breadcrumbs we’re using to coat our chicken before baking. Simple sides of roasted sweet potatoes and cabbage—cooked with sweet apple in brown butter until deliciously tender—round out the meal.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Onion Baked Chicken with Sautéed Red Cabbage & Apple
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • 8 oz Cabbage
  • 1 Apple
  • 1 Yellow Onion
  • ½ cup Sour Cream
  • 2 Tbsps Butter
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and small dice the onion. Grate the apple on the large side of a box grater, discarding the core.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Line a sheet pan with foil. Place the sweet potato wedges on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 30 to 32 minutes, or until tender when pierced with a fork. Remove from the oven.

Make the creamy onion spread:
3 Make the creamy onion spread:

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a medium bowl. Add the sour cream; season with salt and pepper. Stir to combine.

Coat & bake the chicken:
4 Coat & bake the chicken:

While the sweet potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Evenly top with the creamy onion spread and breadcrumbs. Drizzle with olive oil. Bake 19 to 21 minutes, or until the breadcrumbs are golden brown and the chicken is cooked through. Remove from the oven.

Cook the cabbage & serve your dish:
5 Cook the cabbage & serve your dish:

While the chicken bakes, wipe out the pan used to cook the onion. In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the grated apple and 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Serve the baked chicken with the roasted sweet potatoes and cooked cabbage. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and small dice the onion. Grate the apple on the large side of a box grater, discarding the core.

2 Roast the sweet potatoes:

Line a sheet pan with foil. Place the sweet potato wedges on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 30 to 32 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Make the creamy onion spread:
3 Make the creamy onion spread:

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a medium bowl. Add the sour cream; season with salt and pepper. Stir to combine.

4 Coat & bake the chicken:

While the sweet potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Evenly top with the creamy onion spread and breadcrumbs. Drizzle with olive oil. Bake 19 to 21 minutes, or until the breadcrumbs are golden brown and the chicken is cooked through. Remove from the oven.

Coat & bake the chicken:
Cook the cabbage & serve your dish:
5 Cook the cabbage & serve your dish:

While the chicken bakes, wipe out the pan used to cook the onion. In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the grated apple and 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Serve the baked chicken with the roasted sweet potatoes and cooked cabbage. Enjoy!

Browse Steps
1 of 5