Oven-Fried Chicken with Sautéed Green Beans & Corn

Oven-Fried Chicken

with Sautéed Green Beans & Corn

2 Servings
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From the Test Kitchen

Blue Apron chefs, it’s OK to double dip! In this recipe, you’ll be breading the chicken not once, but twice then crisping it in the oven for a crust that’s unbeatably crunchy and seasoned to perfection. With a simple side of garlicky corn and green beans, this fresh and easy dish begs the question “Why deep fry?”

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Oven-Fried Chicken with Sautéed Green Beans & Corn
Title
  • 5 oz Green Beans
  • 2 Boneless, Skinless Chicken Breasts
  • 2 ears Corn
  • 1 bunch Basil
  • 1 clove Garlic
  • 1 Lemon
  • 1½ cups Panko Breadcrumbs
  • 1 cup Buttermilk
  • 2 tsps Fried Chicken Spice Blend (Smoked Paprika & Garlic Powder)
  • 1 Tbsp Butter
  • 1 Mini Bottle Tabasco Hot Sauce
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Trim off and discard the stems of the green beans; cut the beans into 2-inch pieces on an angle. Remove and discard the husks and silks from the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and mince the garlic. Quarter the lemon and remove the seeds. Pick the basil leaves off the stems; discard the stems. Cut each chicken breast into 3 equal-sized pieces.
Coat the chicken:
2 Coat the chicken:
Lightly grease or line a sheet pan with aluminum foil. Pour the buttermilk into a shallow dish. In a separate, shallow dish, combine the breadcrumbs and spice blend. Season the breadcrumb mixture with salt and pepper. Working one piece of chicken at a time, dip both sides of the chicken into the buttermilk (letting the excess drip off), then thoroughly coat in the breadcrumb mixture. Repeat this process again, double coating each piece of chicken. Place the coated chicken onto the prepared sheet pan. Repeat with the remaining chicken pieces.
Bake the chicken:
3 Bake the chicken:
Bake the coated chicken for 13 to 15 minutes, or until browned, crispy and cooked through. Remove from the oven and set aside in a warm place.
Cook the green beans:
4 Cook the green beans:
While the chicken bakes, in a medium pan, melt the butter with 1 teaspoon of olive oil on medium. Add the garlic and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beans are bright green and slightly tender.
Add the corn:
5 Add the corn:
Add the corn to the pan of green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are tender. Stir in the juice of 2 lemon wedges, ¼ cup of water and half the basil (roughly chopping the leaves just before adding). Season with salt and pepper and cook, stirring occasionally, 30 seconds to 1 minute, or until slightly reduced and thoroughly combined.
Plate your dish:
6 Plate your dish:
To plate your dish, divide the chicken and vegetables between 2 plates. Top the chicken with as much Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Garnish with the remaining basil and lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Trim off and discard the stems of the green beans; cut the beans into 2-inch pieces on an angle. Remove and discard the husks and silks from the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and mince the garlic. Quarter the lemon and remove the seeds. Pick the basil leaves off the stems; discard the stems. Cut each chicken breast into 3 equal-sized pieces.
2 Coat the chicken:
Lightly grease or line a sheet pan with aluminum foil. Pour the buttermilk into a shallow dish. In a separate, shallow dish, combine the breadcrumbs and spice blend. Season the breadcrumb mixture with salt and pepper. Working one piece of chicken at a time, dip both sides of the chicken into the buttermilk (letting the excess drip off), then thoroughly coat in the breadcrumb mixture. Repeat this process again, double coating each piece of chicken. Place the coated chicken onto the prepared sheet pan. Repeat with the remaining chicken pieces.
Coat the chicken:
Bake the chicken:
3 Bake the chicken:
Bake the coated chicken for 13 to 15 minutes, or until browned, crispy and cooked through. Remove from the oven and set aside in a warm place.
4 Cook the green beans:
While the chicken bakes, in a medium pan, melt the butter with 1 teaspoon of olive oil on medium. Add the garlic and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beans are bright green and slightly tender.
Cook the green beans:
Add the corn:
5 Add the corn:
Add the corn to the pan of green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are tender. Stir in the juice of 2 lemon wedges, ¼ cup of water and half the basil (roughly chopping the leaves just before adding). Season with salt and pepper and cook, stirring occasionally, 30 seconds to 1 minute, or until slightly reduced and thoroughly combined.
6 Plate your dish:
To plate your dish, divide the chicken and vegetables between 2 plates. Top the chicken with as much Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Garnish with the remaining basil and lemon wedges. Enjoy!
Plate your dish:
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