Seared Chicken & Sour Cherry Pan Sauce with Roasted Vegetables

Seared Chicken & Sour Cherry Pan Sauce

with Roasted Vegetables

40 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

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, seasonal trio of roasted potatoes, onion, and delicata squash.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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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)
time-saving
tips & techniques
Delicata Squash
Red Onion
How To: Dice a Potato
Butter
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

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! 

Tips from Home Chefs

Get Plans

Seared Chicken & Sour Cherry Pan Sauce

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 pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

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:
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