Italian Chicken & Creamy Garlic Dressing with Mashed Potatoes & Balsamic Vegetables

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.)
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fresh
ingredients
time-saving
tips & techniques
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. 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. 

Cook & mash the potatoes:
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. 

Cook the chicken:
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. 

Make the dressing:
4 Make the dressing:

While the chicken cooks, in a bowl, combine the mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Cook & glaze the vegetables:
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.

Slice the chicken & serve your dish:
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! 

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. 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. 

Cook & mash the potatoes:
Cook the chicken:
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 mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Make the dressing:
Cook & glaze the vegetables:
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! 

Slice the chicken & serve your dish:
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