Seared Chicken & Sour Cream Mashed Potatoes with Calabrian Chile-Butter Pan Sauce
Carb Conscious

Seared Chicken & Sour Cream Mashed Potatoes

with Calabrian Chile-Butter Pan Sauce

40 MIN
2 Servings
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From the Test Kitchen

To elevate simply seared chicken, you’ll top it with a sweet and spicy pan sauce of butter, Calabrian chile paste, and brown sugar. It’s all complete with two hearty sides of creamy mashed potatoes and cheesy parmesan-roasted zucchini.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Seared Chicken & Sour Cream Mashed Potatoes with Calabrian Chile-Butter Pan Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Sour Cream
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

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. Cut the zucchini into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. Medium dice the potatoes. In a bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast the zucchini
2 Roast the zucchini
Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and parmesan. Roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
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 sour cream 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.

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 (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.

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 constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted zucchini. Top the chicken with the finished sauce. Enjoy!

Tips from Home Chefs

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

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. Cut the zucchini into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. Medium dice the potatoes. In a bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the zucchini
Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and parmesan. Roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
Roast the zucchini
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 sour cream 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.

4 Cook the chicken

Meanwhile, 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 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.

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 constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted zucchini. Top the chicken with the finished sauce. Enjoy!

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