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.
Homestyle Chicken & Biscuit Bake
with Butternut Squash & Sage
50 MIN
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this hearty Southern-style dish, we’re topping a medley of vegetables, fresh sage leaves, and seared chicken with rustic drop biscuits—baked to achieve a perfectly golden brown exterior and fluffy interior.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories700 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
-
18 oz Chopped Chicken Breast
-
1 Yellow Onion
-
½ lb Diced Butternut Squash
-
2 stalks Celery
-
¾ lb Carrots
-
1 bunch Sage
-
1 cup Biscuit Mix
-
½ cup Cream
-
2 Tbsps Chicken Demi-Glace
-
4 oz Shredded Monterey Jack Cheese
-
¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
¼ cup Labneh Cheese
step-by-step
instructions
1
Prepare & start the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the celery. Peel the carrots and cut into 1/2-inch-thick rounds. Pick the sage leaves off the stems; thinly slice the leaves. Place the diced onion, diced celery, carrot rounds, squash, and sliced sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Spread into an even layer. Bake 15 to 17 minutes, or until slightly softened. Leaving the oven on, remove from the oven.
2
Mix the biscuit dough
Meanwhile, in a large bowl, combine the biscuit mix, monterey jack, remaining spice blend, and 1/2 cup of water. Stir until just combined (be careful not to overmix).
3
Prepare the chicken & sauce
In a large bowl, whisk together the cream, labneh, demi- glace, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken to the bowl of sauce. Stir to combine.
4
Assemble, bake & serve your dish
To the baking dish of roasted vegetables, carefully add the seasoned chicken and sauce. Stir to thoroughly combine, then spread into an even layer.Scoop out 8 equal-sized dollops of the biscuit dough. Evenly place on top of the chicken and vegetable mixture. Lightly brush or drizzle the tops of the biscuits with olive oil. Bake the chicken and biscuits 16 to 18 minutes, or until the biscuits are lightly browned and set and the chicken is cooked through. Let stand at least 2 minutes before serving. Enjoy!
1
Prepare & start the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the celery. Peel the carrots and cut into 1/2-inch-thick rounds. Pick the sage leaves off the stems; thinly slice the leaves. Place the diced onion, diced celery, carrot rounds, squash, and sliced sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Spread into an even layer. Bake 15 to 17 minutes, or until slightly softened. Leaving the oven on, remove from the oven.
2
Mix the biscuit dough
Meanwhile, in a large bowl, combine the biscuit mix, monterey jack, remaining spice blend, and 1/2 cup of water. Stir until just combined (be careful not to overmix).
3
Prepare the chicken & sauce
In a large bowl, whisk together the cream, labneh, demi- glace, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken to the bowl of sauce. Stir to combine.
4
Assemble, bake & serve your dish
To the baking dish of roasted vegetables, carefully add the seasoned chicken and sauce. Stir to thoroughly combine, then spread into an even layer.Scoop out 8 equal-sized dollops of the biscuit dough. Evenly place on top of the chicken and vegetable mixture. Lightly brush or drizzle the tops of the biscuits with olive oil. Bake the chicken and biscuits 16 to 18 minutes, or until the biscuits are lightly browned and set and the chicken is cooked through. Let stand at least 2 minutes before serving. Enjoy!
Tips from Home Chefs