Pan-Seared Chicken with Roasted Squash and Apple

As a wedding gift, my husband and I received a month long Blue Apron subscription. It’s a little expensive but super convenient, since it gives you the exact ingredients you need and a recipe. It’s been fun because we cook things we wouldn’t have cooked otherwise, but there were only a few recipes I would want to try again on my own. Still debating if we’ll continue with a subscription.

This recipe with chicken, squash and apples was really delicious and easy to make! Plus all the ingredients seem easy to find. The sage-brown butter sauce with almonds was really delicious. A perfect meal for fall.

The website has more detail but I’ve pasted the recipe below for convenience. Also, please note this was intended for 2 people only, so adjust accordingly.

Ingredients

  • 2 boneless, skin-on chicken breasts
  • 1 gala apple, medium diced
  • 1 honeynut squash, peeled and medium diced
  • 1 Yukon gold potato, medium diced
  • 1 bunch of sage, thinly sliced
  • 2 tbsp butter
  • 2 tbsp roasted almonds, roughly chopped
  • 2 tbsp white wine vinegar
  • 1 shallot, thinly sliced
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 475 degrees F.
  2. Place squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Toss to coat and spread in an even, single layer. Roast for 16 to 18 minutes.
  4. Add apple and shallot to the sheet pan of vegetables. Stir to combine and roast for another 9 to 11 minutes.
  5. While vegetables are roasting, season the chicken with salt and pepper.
  6. Heat 2 tsp olive oil in a medium pan over medium-high heat.
  7. Add chicken, skin side down, and cover loosely with foil. Cook for 5 to 7 minutes per side, or until brown and cooked through.
  8. Remove chicken from pan, leaving behind any browned bits.
  9. Add butter to pan and heat on medium-high until melted. Cook for 1 to 2 minutes, until deep golden brown and fragrant.
  10. Add the sage, almonds and vinegar. Cook, stirring occasionally, up to 1 minute. Remove from heat and add salt and pepper to taste.
  11. Split the vegetables and chicken between your dishes. Top with a few spoonfuls of the sage-brown butter sauce.

 

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