Italian Chicken & Creamy Garlic Dressing

with Mashed Potatoes & Balsamic Vegetables

40 MIN

15 SmartPoints®

2 Servings

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From the Test Kitchen

Our simply seared chicken gets a bright lift from the creamy, tangy dressing drizzled on top, which combines rich mayo and smooth dijon with earthy Italian seasonings, punchy garlic paste, and a sprinkle of grated parmesan. It’s all complete with our simple, flavorful sides of smooth mashed potatoes and balsamic-glazed zucchini and tomatoes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
2 cloves Garlic
¾ lb Golden Potatoes
1 Zucchini
4 oz Grape Tomatoes
1 Tbsp Dijon Mustard
2 Tbsps Balsamic Vinegar
¼ cup Grated Parmesan Cheese
2 Tbsps Mayonnaise
2 Tbsps Crème Fraîche
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine.

2 Cook & mash the potatoes:

Add the diced potatoes 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 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 chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 and loosely cover with foil to keep warm.

4 Make the dressing:

While the chicken cooks, in a bowl, combine the mayonnaise, mustard, remaining Italian seasoning, half the cheese, 1 1/2 teaspoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

5 Cook & glaze the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy!