Pan-Roasted Chicken & Honey Mustard with Buttermilk Smashed Potatoes & Collard Greens

Pan-Roasted Chicken & Honey Mustard

with Buttermilk Smashed Potatoes & Collard Greens

45 MIN
4 Servings
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From the Test Kitchen

The easy sauce for our chicken highlights the classic sweet-sharp pairing of honey and dijon mustard—a comforting match for our sides of creamy smashed potatoes and sautéed collard greens, which get sweet contrast from a bit of grated apple.

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Dietary Information

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

Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Pan-Roasted Chicken & Honey Mustard with Buttermilk Smashed Potatoes & Collard Greens
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Golden Potatoes
  • 1 bunch Collard Greens
  • 1 Apple
  • ½ cup Buttermilk
  • 2 Tbsps Apple Cider Vinegar
  • 1 Shallot
  • 2 Tbsps Honey
  • 2 Tbsps Whole Grain Dijon Mustard
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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. Large dice the potatoes. Peel and thinly slice the shallot. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then tear the leaves into bite-sized pieces. In a bowl, whisk together the honey  (kneading the packet before opening)  and mustard.

Make the buttermilk smashed potatoes
2 Make the buttermilk smashed 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 buttermilk and 2 teaspoons of olive oil; gently stir to combine. Using a fork or potato masher, smash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels;  season on both sides with salt, pepper, and the spice blend. In a large 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 and cover with foil to keep warm.  

* An instant-read thermometer should register 165°F.

Cook the collard greens
4 Cook the collard greens

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the torn collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the vinegar, demi-glace, and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the collard greens are wilted and the water has cooked off.Turn off the heat. Taste, then season with salt and pepper  if desired. 

Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the smashed potatoes and cooked collard greens. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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. Large dice the potatoes. Peel and thinly slice the shallot. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then tear the leaves into bite-sized pieces. In a bowl, whisk together the honey  (kneading the packet before opening)  and mustard.

2 Make the buttermilk smashed 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 buttermilk and 2 teaspoons of olive oil; gently stir to combine. Using a fork or potato masher, smash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Make the buttermilk smashed potatoes
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels;  season on both sides with salt, pepper, and the spice blend. In a large 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 and cover with foil to keep warm.  

* An instant-read thermometer should register 165°F.

4 Cook the collard greens

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the torn collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the vinegar, demi-glace, and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the collard greens are wilted and the water has cooked off.Turn off the heat. Taste, then season with salt and pepper  if desired. 

Cook the collard greens
Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the smashed potatoes and cooked collard greens. Top the chicken with the sauce. Enjoy!

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