Seared Chicken with Mashed Sweet Potatoes & Roasted Broccoli

Seared Chicken

with Mashed Sweet Potatoes & Roasted Broccoli

40 MIN
4 Servings
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From the Test Kitchen

In this simple, crowd-pleasing recipe, you’ll coat chicken in a combination of flour, Grana Padano cheese, and savory spices before pan-searing it. We’re adding more of the same spices to a bright, creamy sauce—perfect for spooning over the chicken and roasted broccoli.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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Seared Chicken with Mashed Sweet Potatoes & Roasted Broccoli
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes. Grate the Grana Padano cheese on the small side of a box grater.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Coat the chicken:
4 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the grated cheese, and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour mixture (tapping off any excess). Transfer to a separate plate. 

Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the roasted broccoli and mashed sweet potatoes. Garnish with the remaining grated cheese. Serve with the sauce on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes. Grate the Grana Padano cheese on the small side of a box grater.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the grated cheese, and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour mixture (tapping off any excess). Transfer to a separate plate. 

Coat the chicken:
Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the roasted broccoli and mashed sweet potatoes. Garnish with the remaining grated cheese. Serve with the sauce on the side. Enjoy! 

Make the sauce & serve your dish:
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