Seared Chicken & Blistered Cherry Tomatoes with Garlic Mashed Potatoes
Trending

Seared Chicken & Blistered Cherry Tomatoes

with Garlic Mashed Potatoes

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To make a delicious topping for our chicken tonight, we’re blistering cherry tomatoes, or simply cooking them undisturbed in a hot pan until their skins split. (You may receive red or yellow tomatoes.) When blistered, the tomatoes’ sugars caramelize, deepening in flavor. To accompany the chicken, we’re cooking Yukon Gold potatoes together with garlic, then mashing them with quark (a creamy, fresh cheese) and butter for tangy richness. Crisp green beans, tossed with fresh basil, round out the meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten.

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Fill a large bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a medium bowl.

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

Add the potatoes and garlic to the same 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 quark cheese, butter, and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Coat & cook the chicken:
4 Coat & cook the chicken:

While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken, coated side down. Cook 4 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Blister the tomatoes:
5 Blister the tomatoes:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the tomatoes. Cook, without stirring, 2 to 3 minutes, or until browned and slightly softened. Add ¾ of the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Continue to cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and the tomatoes have softened. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

Pick the basil leaves off the stems; discard the stems. Slice the cooked chicken crosswise. To the bowl of shocked green beans, add half the basil (tearing the leaves just before adding), the remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the finished green beans, sliced chicken, and mashed potatoes among 4 dishes. Top the chicken with the blistered tomatoes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten.

2 Blanch & shock the green beans:

Fill a large bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a medium bowl.

Blanch & shock the green beans:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Add the potatoes and garlic to the same 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 quark cheese, butter, and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Coat & cook the chicken:

While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken, coated side down. Cook 4 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Coat & cook the chicken:
Blister the tomatoes:
5 Blister the tomatoes:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the tomatoes. Cook, without stirring, 2 to 3 minutes, or until browned and slightly softened. Add ¾ of the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Continue to cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and the tomatoes have softened. Turn off the heat.

6 Finish & serve your dish:

Pick the basil leaves off the stems; discard the stems. Slice the cooked chicken crosswise. To the bowl of shocked green beans, add half the basil (tearing the leaves just before adding), the remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide the finished green beans, sliced chicken, and mashed potatoes among 4 dishes. Top the chicken with the blistered tomatoes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6