Seared Chicken & Goat Cheese Mashed Potatoes with Fig Butter-Glazed Carrots
Carb Conscious

Seared Chicken & Goat Cheese Mashed Potatoes

with Fig Butter-Glazed Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

To serve with our simply seared chicken and creamy mashed potatoes, we’re glazing tender carrots with a combo of sweet fig spread, tangy apple cider vinegar, butter, and chicken demi-glace—a gourmet, French-style reduced stock often used to lend richness and depth to sauces.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Seared Chicken & Goat Cheese Mashed Potatoes with Fig Butter-Glazed Carrots
Title
time-saving
tips & techniques
Carrots
Yukon Gold Potatoes
Butter
How To: Peel a Carrot
Apple Cider Vinegar
Chicken Demi-Glace
Goat Cheese
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.

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

Add the diced potatoes to the pot of boiling water. 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 cheese and 1 teaspoon of olive oil; season with salt and pepper. 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 with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and 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.

Cook & glaze the carrots:
4 Cook & glaze the carrots:

While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

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

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy! 

Tips from Home Chefs

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Seared Chicken & Goat Cheese Mashed Potatoes

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. 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 cheese and 1 teaspoon of olive oil; season with salt and pepper. 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 with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and 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.

4 Cook & glaze the carrots:

While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook & glaze the carrots:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy! 

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