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Hot Honey Butter-Glazed Chicken
with Mashed Potatoes
30 MIN
2 Servings
From the Test Kitchen
To accompany our irresistibly spicy-sweet glazed chicken, we’re whipping up a vibrant, seasonal side of verdant peas and juicy tomatoes sautéed with just a touch of garlic and olive oil. An additional side of smooth mashed potatoes completes the dish on a hearty note and helps to soak up the flavorful glaze.
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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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4 oz Grape Tomatoes
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¾ lb Golden Or Red Potatoes
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2 cloves Garlic
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4 oz Snow Or Sugar Snap Peas
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2 Tbsps Butter
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1 Tbsp Hot Sauce
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2 Tbsps Chicken Demi-Glace
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Remove the honey 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 and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the glaze to be.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. 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 half the butter and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
Meanwhile, if you received snap peas, pull off and discard the tough string that runs the length of each pea pod. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and snow peas or prepared snap peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. 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 & serve your dish:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!
* An instant-read thermometer should register 165°F.
1
Prepare the ingredients & make the glaze:
Remove the honey 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 and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the glaze to be.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. 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 half the butter and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
Meanwhile, if you received snap peas, pull off and discard the tough string that runs the length of each pea pod. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and snow peas or prepared snap peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. 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 & serve your dish:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!
* An instant-read thermometer should register 165°F.
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