Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Mushroom Salad

Fontina & Panko-Crusted Chicken

with Roasted Potatoes & Balsamic Mushroom Salad

40 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.
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.
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

For this comforting dish, we’re coating chicken in layers of creamy mustard sauce and a savory topping made with airy panko breadcrumbs and melty fontina cheese before baking, which helps keep the chicken juicy as it cooks. Sides of herby roasted potatoes and a salad of crisp romaine tossed with tender mushrooms (cooked in balsamic vinegar for robust depth of flavor) round out the dish.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Fontina & Panko-Crusted Chicken with Roasted Potatoes & Balsamic Mushroom Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 clove Garlic
  • 1 Romaine Lettuce Heart
  • 4 oz Mushrooms
  • 1¼ lbs Golden Or Red Potatoes
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Panko Breadcrumbs
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Creamy Mustard Sauce
  • 2 Tbsps Balsamic Vinegar
  • ¼ cup Buttermilk
  • 2 Tbsps Butter
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Coat & roast the chicken
2 Coat & roast the chicken

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). To the bowl, add the breadcrumbs, garlic paste, fontina, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Place half the creamy mustard sauce in a separate, large bowl; set aside. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a baking dish. Evenly spread or brush the remaining creamy mustard sauce onto the chicken, then top with the cheesy breadcrumbs (pressing to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.


*An instant-read thermometer should register 165°F

Prepare the remaining ingredients & make the dressing
3 Prepare the remaining ingredients & make the dressing

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the large bowl of reserved creamy mustard sauce, add the buttermilk and a drizzle of olive oil; season with salt and pepper. Whisk to combine.

Cook & cool the mushrooms
4 Cook & cool the mushrooms

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to bowl; set aside to cool. 

Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce, half the grated Grana Padano, and cooled mushrooms; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and salad. Garnish the salad with the remaining grated Grana Padano. Enjoy! 

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

2 Coat & roast the chicken

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). To the bowl, add the breadcrumbs, garlic paste, fontina, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Place half the creamy mustard sauce in a separate, large bowl; set aside. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a baking dish. Evenly spread or brush the remaining creamy mustard sauce onto the chicken, then top with the cheesy breadcrumbs (pressing to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.


*An instant-read thermometer should register 165°F

Coat & roast the chicken
Prepare the remaining ingredients & make the dressing
3 Prepare the remaining ingredients & make the dressing

Meanwhile, thinly slice the mushrooms. Roughly chop the lettuce. Grate the Grana Padano on the small side of a box grater. To the large bowl of reserved creamy mustard sauce, add the buttermilk and a drizzle of olive oil; season with salt and pepper. Whisk to combine.

4 Cook & cool the mushrooms

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to bowl; set aside to cool. 

Cook & cool the mushrooms
Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce, half the grated Grana Padano, and cooled mushrooms; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and salad. Garnish the salad with the remaining grated Grana Padano. Enjoy! 

Browse Steps
1 of 5