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Seared Chicken & Crispy Smashed Potatoes
with Braised Green Beans
50 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re serving pan-seared chicken with two spectacular sides. To make our crispy smashed potatoes, we’re boiling Yukon Golds, then flattening them to expose their creamy centers. When browned in a little butter, the potatoes crisp up deliciously, resulting in a unique mingling of tastes and textures. Alongside our potatoes, we’re serving green beans, thinly sliced and lightly braised with shallot, garlic, demi-glace and butter. The result is an exceptionally tender, flavorful way to enjoy one of our favorite seasonal vegetables.
Get Plans-
NutritionPER SERVING
-
Calories515 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skin-On Chicken Breasts
- 2 cloves Garlic
- 1 lb Yukon Gold Potatoes
- ½ lb Green Beans
- 3 Tbsps Chicken Demi-Glace
- 2 Tbsps Butter
- 1 Shallot
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Cook & smash the potatoes:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Add the potatoes and cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, using the flat side of your knife, carefully smash each cooked potato once to flatten.
2
Prepare the ingredients:
While the potatoes cook, snap off and discard the stem ends of the green beans; cut crosswise into ¼-inch pieces. Peel, halve and thinly slice the shallot. Peel and finely chop the garlic.
3
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes on the first side, or until browned. Flip the chicken and cook 4 to 5 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.
4
Braise the green beans:
Add the green beans and ½ cup of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the beans are bright green and the water has cooked off. Add the shallot and garlic; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the demi-glace, half the butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
5
Brown the potatoes:
In the same pan, heat 1 tablespoon of olive oil and the remaining butter on medium-high until melted and hot. Add the smashed potatoes in a single layer. Cook, occasionally swirling the pan, 5 to 7 minutes, or until browned. Flip; cook 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a paper towel-lined plate; immediately top with half the cheese.
6
Plate your dish:
Divide the cooked chicken and browned potatoes between 4 plates. Top the chicken with the braised peas. Garnish with the remaining cheese. Enjoy!
1
Cook & smash the potatoes:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Add the potatoes and cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, using the flat side of your knife, carefully smash each cooked potato once to flatten.
2
Prepare the ingredients:
While the potatoes cook, snap off and discard the stem ends of the green beans; cut crosswise into ¼-inch pieces. Peel, halve and thinly slice the shallot. Peel and finely chop the garlic.
3
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes on the first side, or until browned. Flip the chicken and cook 4 to 5 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.
4
Braise the green beans:
Add the green beans and ½ cup of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the beans are bright green and the water has cooked off. Add the shallot and garlic; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the demi-glace, half the butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
5
Brown the potatoes:
In the same pan, heat 1 tablespoon of olive oil and the remaining butter on medium-high until melted and hot. Add the smashed potatoes in a single layer. Cook, occasionally swirling the pan, 5 to 7 minutes, or until browned. Flip; cook 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a paper towel-lined plate; immediately top with half the cheese.
6
Plate your dish:
Divide the cooked chicken and browned potatoes between 4 plates. Top the chicken with the braised peas. Garnish with the remaining cheese. Enjoy!
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