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Sheet Pan Cheesy Chicken
with Mango Chutney, Roasted Potatoes & Green Beans
40 MIN
+$9.49/serving
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, roasted chicken breasts get a bright, punchy lift from a coating of mango chutney, pickled peppers, breadcrumbs, and white cheddar, which deliciously melts on top while cooking in the oven.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1½ lbs Potatoes
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¼ cup Mango Chutney
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2 cloves Garlic
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¼ cup Mayonnaise
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¾ lb Green Beans
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4 oz White Cheddar Cheese
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2 oz Pickled Peppadew Peppers
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½ cup Panko Breadcrumbs
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a large bowl, combine the garlic paste and 2 tablespoons of olive oil. Add the green beans; season with salt and pepper. Toss to coat. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Start the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
4
Finish & serve your dish
Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 10 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a large bowl, combine the garlic paste and 2 tablespoons of olive oil. Add the green beans; season with salt and pepper. Toss to coat. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Start the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
4
Finish & serve your dish
Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 10 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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