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Seared Chicken & Tomato Panzanella

with Parmesan-Garlic Dressing

Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For our creamy, tangy take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with crisp cucumbers and tomatoes in a garlicky dressing. It’s the perfect pairing for seared chicken coated with classic Italian seasonings.

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the tomatoes; place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Make the croutons:
2 Make the croutons:

Place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.  
GRILL: Pat the chicken dry with paper towels; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the dressing:
4 Make the dressing:

In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the bowl of dressing, add the croutons, seasoned tomatoes (including any liquid from the bowl), sliced cucumbers, and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the panzanella on the side. Enjoy!

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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.

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the tomatoes; place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Make the croutons:

Place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Make the croutons:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.  
GRILL: Pat the chicken dry with paper towels; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Make the dressing:

In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Make the dressing:
Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the bowl of dressing, add the croutons, seasoned tomatoes (including any liquid from the bowl), sliced cucumbers, and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the panzanella on the side. Enjoy!