Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Balsamic-Glazed Vegetables

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This simple, flavorful dish highlights our blend of classic Italian seasonings (basil, sage, oregano, and more), which lend bold, earthy flavor to both our seared chicken and the creamy dressing spooned on top. A side of smooth mashed potatoes makes for a comforting, hearty accompaniment, while a vibrant duo of juicy tomatoes and tender zucchini glazed with sweet balsamic vinegar adds incredible richness.

Get Cooking
fresh
ingredients
Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Balsamic-Glazed Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • ¾ lb Golden Potatoes
  • 1 Zucchini
  • 4 oz Grape Tomatoes
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Balsamic Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. 

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and 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 crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the chicken:
3 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 cutting board and loosely cover with foil to keep warm. 

Make the dressing:
4 Make the dressing:

While the chicken cooks, in a bowl, combine the mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Cook & glaze the vegetables:
5 Cook & glaze the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

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. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. 

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and 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 crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

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

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 cutting board and loosely cover with foil to keep warm. 

4 Make the dressing:

While the chicken cooks, in a bowl, combine the mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Make the dressing:
Cook & glaze the vegetables:
5 Cook & glaze the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

Slice the chicken & serve your dish: