Sheet Pan Cheesy Chicken with Roasted Potatoes & Arugula Salad
Meal Prep

Sheet Pan Cheesy Chicken

with Roasted Potatoes & Arugula Salad

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! Here, our chicken breasts are generously covered by a blanket of melty cheddar cheese mixed with sweet and spicy raspberry-jalapeño spread, creamy mayo, and tangy pickled peppers. We're serving them with hearty roasted potatoes and a fresh, simple arugula-peanut salad.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Chicken with Roasted Potatoes & Arugula Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¼ cup Mayonnaise
  • 4 oz White Cheddar Cheese
  • 2 oz Pickled Peppadew Peppers
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 oz Arugula
  • 1 Lime
  • 4 tsps Honey
  • 3 Tbsps Roasted Peanuts
  • 2 oz Raspberry Jalapeño Spread
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the peanuts. Halve the lime. In a bowl, combine the grated cheese, breadcrumbs, mayonnaise, raspberry jalapeño spread, and chopped peppers; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

Roast the potatoes
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.

Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Finish the chicken
4 Finish the chicken

Evenly spread the raspberry-cheese mixture onto the chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the arugula, honey-lime dressing, and chopped peanuts; season with salt and pepper and toss to combine. Serve the finished chicken with the roasted potatoes and salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Get Plans

Sheet Pan Cheesy Chicken

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the peanuts. Halve the lime. In a bowl, combine the grated cheese, breadcrumbs, mayonnaise, raspberry jalapeño spread, and chopped peppers; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk 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.

Roast the potatoes
Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

4 Finish the chicken

Evenly spread the raspberry-cheese mixture onto the chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish the chicken
Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the arugula, honey-lime dressing, and chopped peanuts; season with salt and pepper and toss to combine. Serve the finished chicken with the roasted potatoes and salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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