Gouda & Panko-Crusted Chicken with Roasted Potatoes & Green Beans

Gouda & Panko-Crusted Chicken

with Roasted Potatoes & Green Beans

45 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
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 a savory, buttery topping made with airy panko breadcrumbs, tangy peppers, and melty gouda cheese, which helps keep the chicken juicy as it roasts on top of spiced potatoes. It's all complete with sautéed green beans finished with lemon, garlic, and crunchy almonds.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Gouda & Panko-Crusted Chicken with Roasted Potatoes & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¾ lb Green Beans
  • 1 Lemon
  • 1 clove Garlic
  • 1 oz Pickled Peppadew Peppers
  • 4 oz Smoked Gouda Cheese
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Sliced Roasted Almonds
  • 2 oz Salted Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Roughly chop the peppers. Grate the gouda on the large side of a box grater. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Start the potatoes
2 Start the potatoes

Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast the chicken & potatoes
3 Roast the chicken & potatoes

Meanwhile, melt half the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). Add the breadcrumbs, chopped peppers, and grated gouda. Season with salt and pepper; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially roasted potatoes. Evenly top the with the cheesy breadcrumbs (pressing gently 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, the potatoes are tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the green beans & serve your dish
4 Cook the green beans & serve your dish

While the chicken and potatoes finish roasting, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned. Add the remaining butter, garlic paste, almonds, and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the butter is melted and the green beans are softened. Turn off the heat. Serve the roasted chicken and potatoes with the cooked green beans. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Roughly chop the peppers. Grate the gouda on the large side of a box grater. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Start the potatoes

Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Start the potatoes
Roast the chicken & potatoes
3 Roast the chicken & potatoes

Meanwhile, melt half the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). Add the breadcrumbs, chopped peppers, and grated gouda. Season with salt and pepper; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially roasted potatoes. Evenly top the with the cheesy breadcrumbs (pressing gently 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, the potatoes are tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the green beans & serve your dish

While the chicken and potatoes finish roasting, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned. Add the remaining butter, garlic paste, almonds, and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the butter is melted and the green beans are softened. Turn off the heat. Serve the roasted chicken and potatoes with the cooked green beans. Enjoy!

Cook the green beans & serve your dish
Browse Steps
1 of 4