Pan-Seared Chicken & Mashed Potatoes with Sour Cherry Pan Sauce

Pan-Seared Chicken & Mashed Potatoes

with Sour Cherry Pan Sauce

35 MIN
2 Servings
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From the Test Kitchen

To elevate simply seared chicken, you’ll top it with a rich, lightly sweet pan sauce of butter and sour cherry spread. It’s all complete with two hearty sides of creamy mashed potatoes and tender sautéed zucchini.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Pan-Seared Chicken & Mashed Potatoes with Sour Cherry Pan Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • ¾ lb Golden Potatoes
  • 1 Zucchini
  • 1 oz Butter
  • 2 Tbsps Sour Cherry Spread
  • ¼ cup Labneh Cheese
  • 2 Tbsps Sherry Vinegar
  • 0.7 oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Cream
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

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. Cut the zucchini into 1/2-inch rounds. Grate the Grana Padano on the small side of a box grater. In a bowl, whisk together the sour cherry spread, half the vinegar, and 1/4 cup of water

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes and half the chopped garlic 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 the labneh, half the cream (you will have extra), and 2 teaspoons 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. Cover to keep warm.

Cook the zucchini
3 Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, 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 plate. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked zucchini. Top the chicken with the finished sauce. Top the potatoes and zucchini with the grated Grana Padano. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

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. Cut the zucchini into 1/2-inch rounds. Grate the Grana Padano on the small side of a box grater. In a bowl, whisk together the sour cherry spread, half the vinegar, and 1/4 cup of water

2 Cook & mash the potatoes

Add the diced potatoes and half the chopped garlic 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 the labneh, half the cream (you will have extra), and 2 teaspoons 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. Cover to keep warm.

Cook & mash the potatoes
Cook the zucchini
3 Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, 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 plate. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked zucchini. Top the chicken with the finished sauce. Top the potatoes and zucchini with the grated Grana Padano. Enjoy!

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