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Crunchy Parmesan Chicken

with Roasted Broccoli & Mashed Sweet Potatoes

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this wholesome meal, we’re enjoying the classic flavors of ranch dressing in two ways. For dipping, we’re serving up our version of the creamy condiment, infused with dried onion, garlic, parsley and more­—the seasonings that ranch dressing is known and loved for. Better yet, we’re sealing more of those seasonings right into the coating for our succulent chicken, encrusted with panko breadcrumbs and sharp Parmesan cheese. With seasonal sides of crispy roasted broccoli and mashed sweet potatoes, this dish is an instant family favorite.

fresh
ingredients
Crunchy Parmesan Chicken with Roasted Broccoli & Mashed Sweet Potatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes. Crack the eggs into a medium bowl; beat until smooth.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; toss to coat and season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Coat the chicken:
4 Coat the chicken:

While the sweet potatoes cook, in a medium bowl, combine the flour and half the spice blend; season with salt and pepper. In a separate medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumb-cheese mixture (pressing to adhere). Place the coated chicken on a plate.

Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the ranch dressing & serve your dish:
6 Make the ranch dressing & serve your dish:

While the chicken cooks, in a small bowl, combine the mayonnaise, remaining spice blend and the juice of the remaining lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked chicken, roasted broccoli and mashed sweet potatoes between 4 plates. Serve with the ranch dressing on the side. Enjoy!

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:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes. Crack the eggs into a medium bowl; beat until smooth.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; toss to coat and season with salt and pepper to taste. Set aside in a warm place.

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4 Coat the chicken:

While the sweet potatoes cook, in a medium bowl, combine the flour and half the spice blend; season with salt and pepper. In a separate medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumb-cheese mixture (pressing to adhere). Place the coated chicken on a plate.

Coat the chicken:
Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Make the ranch dressing & serve your dish:

While the chicken cooks, in a small bowl, combine the mayonnaise, remaining spice blend and the juice of the remaining lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked chicken, roasted broccoli and mashed sweet potatoes between 4 plates. Serve with the ranch dressing on the side. Enjoy!

Make the ranch dressing & serve your dish: