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Pan-Fried Chicken Breast

with Sweet & Tangy Zucchini

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A coating of aromatic seasonings and buttermilk results in a deliciously crispy crust on this pan-fried chicken, topped with sautéed zucchini, dates, and pickled peppers.

fresh
ingredients
Pan-Fried Chicken Breast with Sweet & Tangy Zucchini
Title
  • 10 oz Chicken Breast Pieces
  • ½ cup Jasmine Rice
  • 1 Zucchini
  • ¼ cup Buttermilk
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Sweet Piquante Peppers
  • 1½ oz Crispy Chicken Spice Blend (All-Purpose Flour, Garlic Powder, Onion Powder, Mustard Powder, & Smoked Paprika)

Tips from Home Chefs

About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Pit and roughly chop the dates. Roughly chop the peppers.

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the quark, half the sliced green tops of the scallions, and a drizzle of olive oil; season with salt and pepper. Cover to keep warm.

Cook the rice:
Pound & coat the chicken:
3 Pound & coat the chicken:

While the rice cooks, pat the chicken dry with paper towels. Place between two large pieces of plastic wrap on a sturdy surface. Using a meat mallet (or the bottom of a heavy pan), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season the chicken with salt and pepper on both sides. Place the spice blend on a plate. Pour the buttermilk into a medium bowl and season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spice blend (tapping off any excess), then in the buttermilk (letting any excess drip off), then again in the spice blend (pressing to adhere). Transfer to a separate plate.

4 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added, add the coated chicken. Loosely cover the pan with aluminum foil and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Leaving any browned bits (or fond) in the pan, carefully drain off and discard any excess oil.

Cook the chicken:
Cook the zucchini:
5 Cook the zucchini:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped dates and peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the vinegar (carefully, as the vinegar may splatter) and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked chicken with the cooked rice. Top with the cooked zucchini and a drizzle of olive oil. Garnish with the remaining sliced green tops of the scallions. Enjoy!

Serve your dish: