Seared Chicken & Marinated Tomatoes with Fontina Mashed Potatoes & Corn on the Cob

Seared Chicken & Marinated Tomatoes

with Fontina Mashed Potatoes & Corn on the Cob

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this recipe, you’ll make two rich sides to complement oregano-seasoned chicken: sweet corn coated with an aromatic compound butter (simply butter mixed with parsley and garlic) and potatoes mashed with two kinds of cheese. You’ll serve the chicken topped with fresh tomatoes marinated with a bit of worcestershire sauce and briny capers, which adds bright finish to the flavorful dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Remove the butter from the refrigerator to soften. 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. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes; place in a bowl. Add the capers and worcestershire sauce; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the corn:
2 Cook the corn:

While the tomatoes marinate, remove any husks and silks from the corn; wash and dry the cobs. Add to the pot of boiling water and cook 3 to 4 minutes, or until tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked corn to a cutting board and pat dry with paper towels. When cool enough to handle, halve crosswise. Cover with foil to keep warm. 

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

Add the diced potatoes to the same 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 or labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Add the fontina. Stir to thoroughly combine.

Cook the chicken:
4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 tablespoons 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. Turn off the heat. 

Make the garlic butter & serve your dish:
5 Make the garlic butter & serve your dish:

While the chicken cooks, in a bowl, combine the softened butter, chopped parsley, and as much of the garlic paste as you’d like; season with salt and pepper. Using a fork, mash until smooth. Serve the cooked chicken with the cooked corn and mashed potatoes. Top the chicken with the marinated tomatoes (including any liquid). Evenly top the corn with the garlic butter and parmesan. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Remove the butter from the refrigerator to soften. 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. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes; place in a bowl. Add the capers and worcestershire sauce; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the corn:

While the tomatoes marinate, remove any husks and silks from the corn; wash and dry the cobs. Add to the pot of boiling water and cook 3 to 4 minutes, or until tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked corn to a cutting board and pat dry with paper towels. When cool enough to handle, halve crosswise. Cover with foil to keep warm. 

Cook the corn:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Add the diced potatoes to the same 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 or labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Add the fontina. Stir to thoroughly combine.

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 tablespoons 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. Turn off the heat. 

Cook the chicken:
Make the garlic butter & serve your dish:
5 Make the garlic butter & serve your dish:

While the chicken cooks, in a bowl, combine the softened butter, chopped parsley, and as much of the garlic paste as you’d like; season with salt and pepper. Using a fork, mash until smooth. Serve the cooked chicken with the cooked corn and mashed potatoes. Top the chicken with the marinated tomatoes (including any liquid). Evenly top the corn with the garlic butter and parmesan. Enjoy! 

Browse Steps
1 of 5