Sheet Pan Cheesy Italian Chicken with Vegetables, Cipolline Onions & Parmesan
Fast & Easy

Sheet Pan Cheesy Italian Chicken

with Vegetables, Cipolline Onions & Parmesan

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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. In this dish, our chicken breasts are generously covered by a blanket of melty fontina cheese mixed with panko breadcrumbs, creamy mayo, and hot Calabrian chile paste.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Cheesy Italian Chicken with Vegetables, Cipolline Onions & Parmesan
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 oz Fontina Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 6 oz Green Beans
  • ¼ cup Panko Breadcrumbs
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; 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. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Start the chicken & potatoes
2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven.  

Add the topping & green beans
3 Add the topping & green beans

Place the green beans in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned green beans in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

Finish & serve your dish
4 Finish & serve your dish

Return to the oven and roast 10 to 12 minutes, or until the vegetables 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. Garnish the vegetables with chopped onions and parmesan. Enjoy! 

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

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; 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. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven.  

Start the chicken & potatoes
Add the topping & green beans
3 Add the topping & green beans

Place the green beans in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned green beans in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

4 Finish & serve your dish

Return to the oven and roast 10 to 12 minutes, or until the vegetables 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. Garnish the vegetables with chopped onions and parmesan. Enjoy! 

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

Finish & serve your dish
Browse Steps
1 of 4