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Fontina-Smothered Chicken

with Zucchini & Mashed Potatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This easy recipe features simple, Italian-seasoned chicken breasts generously blanketed with rich, melty fontina and bites of sweet pickled peppers. It’s the perfect accompaniment to our sides of creamy mashed potatoes and zucchini sautéed with aromatic garlic and a touch of spicy crushed red pepper.

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Cook & mash the potatoes:
1 Cook & mash the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, roughly chop the peppers. Thinly slice the cheese. Thinly slice the zucchini into rounds. Peel and roughly chop 2 cloves of garlic

Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the zucchini & serve your dish:
4 Cook the zucchini & serve your dish:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Serve the cooked chicken with the cooked zucchini and mashed potatoes. Enjoy!

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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
Cook & mash the potatoes:
1 Cook & mash the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

2 Prepare the remaining ingredients:

While the potatoes cook, roughly chop the peppers. Thinly slice the cheese. Thinly slice the zucchini into rounds. Peel and roughly chop 2 cloves of garlic

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the zucchini & serve your dish:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Serve the cooked chicken with the cooked zucchini and mashed potatoes. Enjoy!

Cook the zucchini & serve your dish: