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Pan-Seared Chicken

with Roasted Honeynut Squash & Apple

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Fall vegetables, with their natural sweetness, are delectable enough simply roasted with olive oil, salt and pepper. Here, a quick pan sauce adds another comforting layer to our pan-seared chicken and roasted produce—including honeynut squash (an especially sweet, miniature butternut) and crisp apple. Simply browned butter combined with fresh sage and almonds, our sauce tops off the dish with toasty, herbaceous flavor and satisfying crunch.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the squash ends; carefully peel the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potato. Core and medium dice the apple. Peel and thinly slice the shallot. Pick the sage leaves off the stems; discard the stems and thinly slice. Roughly chop the almonds.

Start the vegetables:

2 Start the vegetables:


Place the squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Finish the vegetables:

3 Finish the vegetables:


Carefully add the apple and shallot to the sheet pan of roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until browned and the squash and potato are tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the chicken:

4 Cook the chicken:


While the vegetables finish roasting, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the sage-brown butter sauce:

5 Make the sage-brown butter sauce:


Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring occasionally and swirling the pan, 1 to 2 minutes, or until deep golden brown and fragrant. Add the sage, almonds and vinegar (be careful, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Remove from heat and season with salt and pepper to taste.

Plate your dish:

6 Plate your dish:


Divide the finished vegetables and cooked chicken between 2 dishes. Top with a few spoonfuls of the sage-brown butter 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:


Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the squash ends; carefully peel the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potato. Core and medium dice the apple. Peel and thinly slice the shallot. Pick the sage leaves off the stems; discard the stems and thinly slice. Roughly chop the almonds.

2 Start the vegetables:


Place the squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Start the vegetables:

Finish the vegetables:

3 Finish the vegetables:


Carefully add the apple and shallot to the sheet pan of roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until browned and the squash and potato are tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Cook the chicken:


While the vegetables finish roasting, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Cook the chicken:

Make the sage-brown butter sauce:

5 Make the sage-brown butter sauce:


Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring occasionally and swirling the pan, 1 to 2 minutes, or until deep golden brown and fragrant. Add the sage, almonds and vinegar (be careful, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:


Divide the finished vegetables and cooked chicken between 2 dishes. Top with a few spoonfuls of the sage-brown butter sauce. Enjoy!

Plate your dish: