Sheet Pan Pimento Cheese Chicken with Potatoes & Snap Peas
Fast & Easy

Sheet Pan Pimento Cheese Chicken

with Potatoes & Snap Peas

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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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 cheddar 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.
10-16 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Sheet Pan Pimento Cheese Chicken with Potatoes & Snap Peas
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¼ cup Mayonnaise
  • ½ lb Sugar Snap Peas
  • 2 oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

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. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheddar, 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. Place on a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Place on 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.

Start the potatoes
3 Start the potatoes

Meanwhile, place the potato rounds 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 on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.

Prepare the snap peas
4 Prepare the snap peas

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Carefully place the prepared peas in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 2 to 4 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!

Tips from Home Chefs

Sheet Pan Pimento Cheese Chicken

Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

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. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheddar, 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. Place on a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Place on 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
Start the potatoes
3 Start the potatoes

Meanwhile, place the potato rounds 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 on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.

4 Prepare the snap peas

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Prepare the snap peas
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Carefully place the prepared peas in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 2 to 4 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!

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