Provençal Seared Chicken

with Fingerling Potatoes, Green Beans & Almonds

55 MIN

4 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

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

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

This delicious summer recipe is inspired by the vibrant flavors of southern France's Provence region. Tender fingerling potatoes, blanched green beans, seared chicken and fresh tomato come together on the stovetop in a simple, delicious sauce of butter and vinegar. And in true Provençal fashion, we’re using plenty of fresh aromatics to flavor our chicken, vegetables and sauce—including garlic, shallot and thyme. A garnish of sliced almonds provides a finishing touch of crunch.

See Plans

Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; cut in half crosswise. Cut the potatoes into 1-inch-thick pieces on an angle. Peel and finely chop the garlic. Peel and thinly slice the shallot. Pick the thyme leaves off the stems; discard the stems and roughly chop. Core and medium dice the tomato.

2 Cook the green beans:

Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly softened. Using a slotted spoon, carefully transfer the cooked green beans to a strainer, leaving the pot of water boiling. Rinse the green beans under cold water for 30 to 45 seconds to stop the cooking process; thoroughly drain the green beans and transfer to a large bowl.

3 Cook the potatoes:

Add the potatoes to the pot of boiling water used to cook the green beans. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl of blanched green beans.

4 Coat & cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt and pepper. Transfer to a bowl with the flour; toss to coat. In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add half the chicken (tapping off any excess flour); cook 4 to 6 minutes, or until browned. Flip; add 1 teaspoon of olive oil. Cook 2 to 4 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Repeat with the remaining chicken, leaving it in the pan.

5 Finish the chicken & make the sauce:

Return the first batch of cooked chicken to the pan with the second batch. Add the garlic, shallot and thyme; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato, vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the tomato has softened. Add the butter and blanched green beans and cooked potatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.