Italian-Style Deviled Chicken with Pesto Rice & Balsamic Onions
Family Friendly

Italian-Style Deviled Chicken

with Pesto Rice & Balsamic Onions

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

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. You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in mustard butter and Italian-seasoned, cheesy breadcrumbs before roasting them to achieve a crunchy exterior.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Italian-Style Deviled Chicken with Pesto Rice & Balsamic Onions
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • ½ lb Grape Tomatoes
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 1 clove Garlic
  • 1 Tbsp Dijon Mustard
  • 1 oz Salted Butter
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ⅓ cup Basil Pesto
  • ¼ cup Mayonnaise
  • ¼ cup Grated Romano Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1¼ cups Panko Breadcrumbs
  • 2 Bell Peppers
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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Roughly chop the onions. In a bowl, combine the halved tomatoes and chopped onions. Add a drizzle of olive oil; season with salt and pepper. Stir to combine.

Bread the chicken
2 Bread the chicken

Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs, Italian seasoning, and romano; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.

Bake the chicken
3 Bake the chicken

Top the breaded chicken with a drizzle of olive oil. Bake 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Cook & finish the rice
4 Cook & finish the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto until combined. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, parmesan, 2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Serve the baked chicken with the pesto rice. Top the chicken with the sauce and tomato- onion mixture. 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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Roughly chop the onions. In a bowl, combine the halved tomatoes and chopped onions. Add a drizzle of olive oil; season with salt and pepper. Stir to combine.

2 Bread the chicken

Melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add the mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs, Italian seasoning, and romano; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan.

Bread the chicken
Bake the chicken
3 Bake the chicken

Top the breaded chicken with a drizzle of olive oil. Bake 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

4 Cook & finish the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto until combined. Taste, then season with salt and pepper if desired.

Cook & finish the rice
Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, parmesan, 2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. Serve the baked chicken with the pesto rice. Top the chicken with the sauce and tomato- onion mixture. Enjoy!

Browse Steps
1 of 5