Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fontina-Smothered Chicken
with Zucchini & Mashed Potatoes
35 MIN
2 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 2 cloves Garlic
- 1 Zucchini
- ¾ lb Golden Or Red Potatoes
- 2 oz Fontina Cheese
-
½ oz Sweet Piquante Peppers
- 2 Tbsps Crème Fraîche
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs