Artichoke-Caper Chicken with Sautéed Broccoli & Garlic Mashed Potatoes
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Artichoke-Caper Chicken

with Sautéed Broccoli & Garlic Mashed Potatoes

45 MIN
4 Servings
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From the Test Kitchen

The star of this dish is the rich, vibrant pan sauce that we're spooning over perfectly seared chicken breasts, which features miso paste, mustard, capers, marinated artichoke hearts, and more for a medley of flavors in every bite. Sides of garlic mashed potatoes and sautéed broccoli complete the meal on a hearty note.
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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Artichoke-Caper Chicken with Sautéed Broccoli & Garlic Mashed Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Broccoli
  • 1¼ lbs Potatoes
  • 1 oz Salted Butter
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sweet White Miso Paste
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • ½ cup Marinated Artichoke Hearts
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 oz Garlic & Herb Flavored Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. In a bowl, whisk together the miso paste, mustard, sugar, and 1/2 cup of water.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the garlic-herb butter and mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the broccoli
3 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the chopped artichokes, capers, and sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat. Stir in the plain butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked broccoli. Top the chicken and potatoes with the finished sauce. Enjoy!

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Artichoke-Caper Chicken

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. In a bowl, whisk together the miso paste, mustard, sugar, and 1/2 cup of water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the garlic-herb butter and mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the broccoli
3 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the chopped artichokes, capers, and sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat. Stir in the plain butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked broccoli. Top the chicken and potatoes with the finished sauce. Enjoy!

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