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Honey Butter Chicken
with Za'atar & Crème Fraîche Mashed Potatoes
30 MIN
2 Servings
From the Test Kitchen
Here, the bold flavor and crunchy texture of herby za'atar creates a delightful crust on our seared chicken breasts—the perfect complement to a rich, sweet mix of butter and honey dolloped on top. We’re pairing it with two simple, delicious sides of smooth mashed potatoes and sautéed zucchini and tomatoes.
17 green SmartPoints® per serving
14 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details
WW™ Approved
-
NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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¾ lb Golden Or Red Potatoes
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2 cloves Garlic
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4 oz Grape Tomatoes
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1 Zucchini
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1 oz Butter
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1 Tbsp Honey
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2 Tbsps Crème Fraîche
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1 Tbsp Sherry Vinegar
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey and butter from the refrigerator to bring to room temperature. 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. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes.
2
Cook & mash the potatoes
Add the diced potatoes and smashed garlic cloves to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (reserving a pinch for serving). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and lightly browned. Turn off the heat; stir in the vinegar until combined. Taste, then season with salt and pepper if desired.
5
Make the honey butter & serve your dish
In a bowl, combine the butter and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked vegetables and mashed potatoes. Top the chicken with the honey butter. Garnish the potatoes with the reserved za'atar. Enjoy!
1
Prepare the ingredients
Remove the honey and butter from the refrigerator to bring to room temperature. 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. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes.
2
Cook & mash the potatoes
Add the diced potatoes and smashed garlic cloves to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (reserving a pinch for serving). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and lightly browned. Turn off the heat; stir in the vinegar until combined. Taste, then season with salt and pepper if desired.
5
Make the honey butter & serve your dish
In a bowl, combine the butter and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked vegetables and mashed potatoes. Top the chicken with the honey butter. Garnish the potatoes with the reserved za'atar. Enjoy!
Tips from Home Chefs
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