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

Sheet Pan Pimento Cheese Chicken

with Potatoes & Snap Peas

35 MIN
+$6.99/serving 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 with our spin on pimento cheese—a beloved Southern spread that at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    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!

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