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Brown Butter & Caper Chicken

with Roasted Vegetables

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this simple, elegant dish, a pan sauce of toasty browned butter and briny capers adds succulence to seared chicken. For an easy accompaniment, we’re roasting a hearty medley of carrots, onion, and potato together on one sheet pan, bringing out the vegetables’ natural sweetness.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potato. Peel the onion and cut into 1/2-inch wedges.

Roast the vegetables:
2 Roast the vegetables:

Place the chopped garlic, carrot pieces, diced potato, and onion wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
4 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 30 seconds to 1 minute, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the cooked chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potato. Peel the onion and cut into 1/2-inch wedges.

2 Roast the vegetables:

Place the chopped garlic, carrot pieces, diced potato, and onion wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 30 seconds to 1 minute, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.

Make the sauce:
Serve your dish:
5 Serve your dish:

Serve the cooked chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!