Seared Chicken & Sour Cherry Pan Sauce

with Roasted Vegetables

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
12 Smart Points

To elevate simply seared chicken, you’ll top it with a rich, pleasantly tart pan sauce of butter and sour cherry spread, then serve it alongside a hearty trio of roasted potatoes, onion, and delicata squash.

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fresh
ingredients
Seared Chicken & Sour Cherry Pan Sauce with Roasted Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Delicata Squash
  • 1 Red Onion
  • ¾ lb Golden Or Red Potatoes
  • 2 Tbsps Butter
  • 1 Tbsp Sour Cherry Spread
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges. Place the prepared vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
2 Cook the chicken:

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the fond, transfer to a cutting board. 

Start the sauce:
3 Start the sauce:

Meanwhile, in a bowl, combine the sour cherry spread and 1/4 cup of water. Season with salt and pepper. 

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy! 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges. Place the prepared vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the chicken:

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the fond, transfer to a cutting board. 

Cook the chicken:
Start the sauce:
3 Start the sauce:

Meanwhile, in a bowl, combine the sour cherry spread and 1/4 cup of water. Season with salt and pepper. 

4 Finish the sauce & serve your dish:

Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy! 

Finish the sauce & serve your dish: