Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Pan-Seared Chicken

with Roasted Honeynut Squash & Apple

Pan-Seared Chicken with Roasted Honeynut Squash & Apple
Cook Time
35-45mins
Makes
2 Servings
Nutrition
Group 2
Est. 690 calories

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.

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

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: