Cajun Chicken & Buttermilk Mashed Potatoes with Sweet & Tangy Peppers
New & Notable

Cajun Chicken & Buttermilk Mashed Potatoes

with Sweet & Tangy Peppers

40 MIN
4 Servings
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From the Test Kitchen

A coating of smoked paprika, cayenne pepper, thyme, and more gives our chicken a dark and deliciously crispy exterior as it sears in the pan—a popular technique in Cajun cooking known as blackening. You'll serve the chicken with a bold topping featuring tangy pickled peppers and sweet honey for bursts of flavor in every bite.
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  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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ingredients
Cajun Chicken & Buttermilk Mashed Potatoes with Sweet & Tangy Peppers
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • 1 oz Pickled Peppadew Peppers
  • ⅓ cup Pepper Sofrito
  • ¾ lb Green Beans
  • 2 tsps Honey
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Scallions
  • ¼ cup Buttermilk
Prepare the ingredients
1 Prepare the ingredients

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 any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers.

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 buttermilk; 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 green beans
3 Cook the green beans

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

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. 

Make the pepper topping & serve your dish
5 Make the pepper topping & serve your dish

To the pan of reserved fond, add the pepper sofrito (carefully, as the liquid may splatter), honey, chopped peppers, and 1 tablespoon of water. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pepper topping. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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 any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers.

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 buttermilk; 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 green beans
3 Cook the green beans

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

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
Make the pepper topping & serve your dish
5 Make the pepper topping & serve your dish

To the pan of reserved fond, add the pepper sofrito (carefully, as the liquid may splatter), honey, chopped peppers, and 1 tablespoon of water. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pepper topping. Garnish with the sliced green tops of the scallions. Enjoy!

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