Seared Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
Easy Prep & Cleanup

Seared Chicken & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Carrots

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Chicken Breasts

    From the Test Kitchen

    We’re giving seared chicken a lift with a rich pan sauce, made with spicy maple syrup and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted carrots, dressed with a bit more maple syrup.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Carrots
    • ¾ lb Potatoes
    • 1 Tbsp Sherry Vinegar
    • 1 oz Butter
    • 2 Tbsps Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Medium dice the potatoes.

    Roast & glaze the carrots
    2 Roast & glaze the carrots

    Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons 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.

    Make the pan sauce
    5 Make the pan sauce

    Add the vinegar and remaining maple syrup to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

    Slice the chicken & serve your dish
    6 Slice the chicken & serve your dish

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

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Medium dice the potatoes.

    2 Roast & glaze the carrots

    Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Roast & glaze the carrots
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons 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.

    Cook the chicken
    Make the pan sauce
    5 Make the pan sauce

    Add the vinegar and remaining maple syrup to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

    6 Slice the chicken & serve your dish

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

    Slice the chicken & serve your dish
    Browse Steps
    1 of 6