45g of Protein

Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

45 MIN

4 Servings

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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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Dietary Information

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Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Potatoes
2 Zucchini
½ lb Grape Tomatoes
¼ cup Mayonnaise
2 Tbsps Dijon Mustard
2 cloves Garlic
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)

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; 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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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, 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.

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!