Oven-Baked Cheesy Chicken

with Garlic Bread & Romanesco Cauliflower

40 MIN

4 Servings

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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 decadent dish, you'll smother chicken breasts in melty cheese and a savory tomato sauce, then roast romanesco cauliflower and garlic bread in the oven simultaneously for easy cleanup.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 8-Oz Can Tomato Sauce
2 Sandwich Rolls
2 oz Salted Butter
1 clove Garlic
1 head Romanesco Cauliflower
2 oz Fontina Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
2 oz Smoked Gouda Cheese
¼ cup Grated Parmesan Cheese
1½ tsps Calabrian Chile Paste
2 oz Sliced Roasted Red Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Grate the fontina and gouda on the large side of a box grater. Halve the rolls. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with the peppers (tearing into bite-sized pieces before adding) and prepared tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

3 Start the cauliflower

Meanwhile, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.

4 Finish the cauliflower & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted cauliflower to one side of the sheet pan, then place the halved rolls on the other side, cut side up. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and crispy and the cauliflower is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

5 Finish the chicken & serve your dish

Evenly top the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted cauliflower and garlic bread. Top the cauliflower with the remaining parmesan. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.