Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
Family Friendly

Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

40 MIN
$13.44/serving 4 Servings
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  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Bistro Steaks

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
    Title
    • 4 Steaks
    • 2 cloves Garlic
    • 1¼ lbs Potatoes
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • 2 Tbsps Dijon Mustard
    • ¼ cup Mayonnaise
    • ¼ cup Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Make the dressing
    4 Make the dressing

    Meanwhile, in a bowl, whisk together the mayonnaise, mustard, remaining Italian seasoning, half the parmesan, 1 tablespoon of olive oil, 2 teaspoons 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 a drizzle 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 seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). 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 steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    4 Make the dressing

    Meanwhile, in a bowl, whisk together the mayonnaise, mustard, remaining Italian seasoning, half the parmesan, 1 tablespoon of olive oil, 2 teaspoons 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 a drizzle 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 seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). 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 steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining parmesan. Enjoy!

    Slice the steaks & serve your dish
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