Family Friendly

Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

40 MIN

+$9.49/serving 4 Servings

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Make it 4 Servings

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.
8-15 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 cloves Garlic
1½ lbs Potatoes
2 Tbsps Dijon Mustard
2 Zucchini
½ lb Grape Tomatoes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ cup Mascarpone Cheese
¼ cup Mayonnaise
¼ cup Grated Parmesan Cheese
1 Tbsp Sherry Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

3 Cook the chicken

Meanwhile, 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 a drizzle 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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the dressing

Meanwhile, in a bowl, combine 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.

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 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 parmesan. Enjoy!