45g of Protein

Gouda & Panko-Crusted Chicken

with Roasted Potatoes & Green Beans

45 MIN

4 Servings

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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.
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Dietary Information

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Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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 chicken 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!