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

Sheet Pan Pimento Cheese Chicken

with Potatoes & Snap Peas

35 MIN
$18.98/serving 4 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.
  • with Pasture-Raised Chicken Breasts
    includes 2 Pasture-Raised, No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • Make it 4 Servings
    Add 2 additional servings to my meal
  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 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. In this dish, our chicken breasts are generously covered with our spin on pimento cheese—a beloved Southern spread that at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Sheet Pan Pimento Cheese Chicken with Potatoes & Snap Peas
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1½ 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
    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 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. Transfer to a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly spread the pimento cheese onto the partially roasted chicken. 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 18 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 oven and roast 2 to 4 minutes, or until the vegetables are 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 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. Transfer to a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly spread the pimento cheese onto the partially roasted chicken. 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 18 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 oven and roast 2 to 4 minutes, or until the vegetables are 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!

    Browse Steps
    1 of 5