Homestyle Chicken & Biscuit Bake with Butternut Squash & Sage
Easy Prep & Cleanup

Homestyle Chicken & Biscuit Bake

with Butternut Squash & Sage

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Homestyle Chicken & Biscuit Bake with Butternut Squash & Sage
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
Prepare & start the vegetables
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. 

Mix the biscuit dough
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). 

Prepare the chicken & sauce
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.

Assemble, bake & serve your dish
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

About Blue Apron

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
Prepare & start the vegetables
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). 

Mix the biscuit dough
Prepare the chicken & sauce
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!

Assemble, bake & serve your dish
Browse Steps
1 of 4