Creamy Onion Baked Chicken with Sautéed Red Cabbage & Apple

Creamy Onion Baked Chicken

with Sautéed Red Cabbage & Apple

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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.

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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)
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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!