Seared Chicken & Sour Cherry Sauce with Creamy Mashed Sweet Potatoes & Roasted Broccoli
Customer Favorite

Seared Chicken & Sour Cherry Sauce

with Creamy Mashed Sweet Potatoes & Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

For this meal, you’ll make a savory-sweet sauce of soy glaze and sour cherry spread to serve over seared chicken thighs, which balances mashed sweet potatoes finished with a generous spoonful of tangy sour cream. A simple side of roasted broccoli ties this hearty dish together.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Chicken & Sour Cherry Sauce with Creamy Mashed Sweet Potatoes & Roasted Broccoli
Title
time-saving
tips & techniques
Sweet Potato
Soy Glaze
Broccoli
How To: Hold a Chef's Knife
Rice Vinegar
Sour Cream
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes. In a bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water. 

Roast the broccoli:
2 Roast the broccoli:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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

While the broccoli roasts, add the diced sweet 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 sour cream, butter, and a drizzle 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. Cover to keep warm.

Cook the chicken:
4 Cook the chicken:

While the sweet potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed sweet potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy! 

Tips from Home Chefs

Seared Chicken & Sour Cherry Sauce

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes. In a bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water. 

2 Roast the broccoli:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet 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 sour cream, butter, and a drizzle 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. Cover to keep warm.

4 Cook the chicken:

While the sweet potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed sweet potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy! 

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