Ready to Cook

Cheesy Chicken & Green Beans

with Garlic-Herb Mashed Potatoes

35 MIN

4 Servings

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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll make a decadent topping for tender chicken breasts by mixing together breadcrumbs, melty cheese, mayo, Calabrian chile paste, and more. You'll serve the chicken with verdant green beans and mashed potatoes—finished with garlic-herb butter and tangy sour cream.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Potatoes
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
¾ lb Green Beans
½ cup Sour Cream
⅓ cup Pepper Sofrito
½ cup Panko Breadcrumbs
1 Tbsp Calabrian Chile Paste
¼ cup Mayonnaise
2 oz Garlic & Herb Flavored Butter
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare & bake the green beans

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Add the green beans to one tray. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat and arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare & bake the chicken

Meanwhile, in a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, pepper sofrito, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining tray and arrange in an even layer. Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the chicken is cooked through.* Remove from the oven.

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

3 Make the mashed potatoes & serve your dish

Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the softened butter and sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the baked chicken and baked green beans with the mashed potatoes. Enjoy!