Seared Chicken & Mashed Potatoes

with Maple-Glazed Carrots & Pan Sauce

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

There’s nothing better than pure maple syrup. Made from the sap of maple trees, it’s a uniquely flavorful and natural sweetener for breakfasts, desserts and dinners alike. Here, we’re using it in a glaze for our side of carrots. Combined with a little butter and lemon juice, it strikes the perfect balance of sweet, savory and tart. The maple-glazed carrots make a wonderful addition to seared chicken, mashed potatoes and a rich pan sauce—the epitome of comforting, home-cooked food.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Boneless, Skin-On Chicken Breasts
¾ lb Yukon Gold Potatoes
2 Carrots
1 Lemon
2 Tbsps Chicken Demi-Glace
2 Tbsps Butter
1 Tbsp Maple Syrup

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel and quarter the carrots lengthwise; cut into 2-inch-long pieces on an angle. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3 Cook & glaze the carrots:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Stir in the syrup, the juice of 2 lemon wedges and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the liquid is almost completely reduced in volume. Remove from heat and add the remaining butter; stir until thoroughly combined and the carrots are coated. Transfer to a plate and set aside in a warm place. Rinse and dry the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the carrots, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

5 Make the pan sauce:

Add ¼ cup of water to the pan of reserved fond and cook on medium, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Add the lemon zest and demi-glace; cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Remove from heat; season with salt and pepper to taste.

6 Plate your dish:

Thinly slice the cooked chicken crosswise; add any juices from the cutting board to the pan sauce and stir to combine. Divide the sliced chicken, mashed potatoes and glazed carrots between 2 plates. Top with a few spoonfuls of the pan sauce. Garnish with the remaining lemon wedges, if you’d like. Enjoy!