Spice-Crusted Chicken with Creamy Potatoes & Red Cabbage

Spice-Crusted Chicken

with Creamy Potatoes & Red Cabbage

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Tonight’s recipe highlights an assortment of Eastern European flavors. Our pan-seared chicken gets its smoky, savory crust from a rub of paprika, white pepper, celery seeds and more. We’re serving the chicken with sides of crisp red cabbage and creamy potatoes—which get their irresistible consistency from a cooling sour cream sauce. To round it all out in classic fashion, we’re using plenty of fresh, floral dill.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Spice-Crusted Chicken with Creamy Potatoes & Red Cabbage
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the shallot.

Pick the dill fronds off the stems; discard the stems and finely chop the fronds.

Medium dice the potatoes.

Cut out and discard the cabbage core; roughly chop the leaves.

Make the sauce:
2 Make the sauce:

In a bowl, combine the sour cream, shallot, half the dill and ¼ of the vinegar; season with salt and pepper to taste.

Cook & finish the potatoes:
3 Cook & finish the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat.

Drain thoroughly and return to the pot.

Add the butter, half the sauce and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Season with salt and pepper to taste. Set aside in a warm place.

Cook the cabbage:
4 Cook the cabbage:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.

Add the remaining vinegar and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage has softened and the liquid has cooked off.

Turn off the heat and stir in the remaining dill; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Plate your dish:
6 Plate your dish:

Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the shallot.

Pick the dill fronds off the stems; discard the stems and finely chop the fronds.

Medium dice the potatoes.

Cut out and discard the cabbage core; roughly chop the leaves.

2 Make the sauce:

In a bowl, combine the sour cream, shallot, half the dill and ¼ of the vinegar; season with salt and pepper to taste.

Make the sauce:
Cook & finish the potatoes:
3 Cook & finish the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat.

Drain thoroughly and return to the pot.

Add the butter, half the sauce and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the cabbage:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.

Add the remaining vinegar and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage has softened and the liquid has cooked off.

Turn off the heat and stir in the remaining dill; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

Cook the cabbage:
Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

6 Plate your dish:

Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!

Plate your dish: