Panko-Crusted Chicken with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo

Panko-Crusted Chicken

with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this dish, crispy baked chicken—pounded first for even cooking—gets irresistibly creamy contrast from a side of mayonnaise mixed with briny capers. It’s the perfect dipper for the chicken and our side of roasted potatoes, seasoned with a vibrant blend of basil, rosemary, thyme, and more.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Panko-Crusted Chicken with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 0.7 oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp White Wine Vinegar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 bunch Kale
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a large bowl and add 1 tablespoon of olive oil. Season with salt, pepper, and the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan. Arrange in an even layer, skin side down, on one side. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Place in a bowl and add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare & bake the chicken:
3 Prepare & bake the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season the pounded chicken with salt and pepper on both sides. Crack the egg into the reserved bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and half the grated cheese on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Carefully transfer to the other side of the sheet pan of roasted potatoes. Drizzle the chicken with 1 teaspoon of olive oil. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Cook the kale:
4 Cook the kale:

Once the chicken and potatoes have baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.  

Serve your dish:
5 Serve your dish:

Serve the baked chicken with the roasted potatoes, cooked kale, and caper mayo on the side. Garnish the kale with the remaining grated cheese. Enjoy! 

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a large bowl and add 1 tablespoon of olive oil. Season with salt, pepper, and the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan. Arrange in an even layer, skin side down, on one side. Roast 15 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Place in a bowl and add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Prepare & bake the chicken:
3 Prepare & bake the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season the pounded chicken with salt and pepper on both sides. Crack the egg into the reserved bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and half the grated cheese on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Carefully transfer to the other side of the sheet pan of roasted potatoes. Drizzle the chicken with 1 teaspoon of olive oil. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

4 Cook the kale:

Once the chicken and potatoes have baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.  

Cook the kale:
Serve your dish:
5 Serve your dish:

Serve the baked chicken with the roasted potatoes, cooked kale, and caper mayo on the side. Garnish the kale with the remaining grated cheese. Enjoy! 

Browse Steps
1 of 5