Sheet Pan Pimento Cheese Chicken with Potatoes & Broccoli

Sheet Pan Pimento Cheese Chicken

with Potatoes & Broccoli

35 MIN
4 Servings
Wellness at Blue Apron
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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 monterey jack cheese mixed with pickled peppers, creamy mayo, and spices like bold paprika. We're using some of the same spices to coat our side of roasted potatoes—perfectly balanced by a sprinkle of savory parmesan.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Sheet Pan Pimento Cheese Chicken with Potatoes & Broccoli
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • 1 lb Broccoli
  • ¼ cup Mayonnaise
  • 2 oz Pickled Peppadew Peppers
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients
1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. To make the pimento cheese, in a bowl, combine the monterey jack, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine.

Roast the chicken
2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

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

Roast the vegetables & serve your dish
3 Roast the vegetables & serve your dish

Meanwhile, place the potato rounds and broccoli florets on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. To make the pimento cheese, in a bowl, combine the monterey jack, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine.

2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

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

Roast the chicken
Roast the vegetables & serve your dish
3 Roast the vegetables & serve your dish

Meanwhile, place the potato rounds and broccoli florets on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!

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