Seared Chicken with Mashed Sweet Potatoes & Roasted Broccoli

Seared Chicken

with Mashed Sweet Potatoes & Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

This classic meal is elevated with a few deliciously rich, cheesy twists: a coating of parmesan adds lightly crispy texture to simple seared chicken, while creamy goat cheese mashed into our sweet potatoes lends a hint of irresistibly tangy flavor. A side of tender roasted broccoli provides perfect balance for it all.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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Seared Chicken with Mashed Sweet Potatoes & Roasted Broccoli
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Prepare the ingredients:
1 Prepare the ingredients:

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. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

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 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, goat cheese, and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Coat the chicken:
4 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the parmesan, and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the flour mixture (shaking off any excess). Transfer to a separate plate.

Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 7 minutes per side, or until golden brown and cooked through. Turn off the heat.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked chicken, roasted broccoli, and mashed sweet potatoes with the sauce on the side. Garnish the chicken with the remaining parmesan. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

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. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

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 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, goat cheese, and a drizzle of olive oil. 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 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the parmesan, and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the flour mixture (shaking off any excess). Transfer to a separate plate.

Coat the chicken:
Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 7 minutes per side, or until golden brown and cooked through. Turn off the heat.

6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked chicken, roasted broccoli, and mashed sweet potatoes with the sauce on the side. Garnish the chicken with the remaining parmesan. Enjoy! 

Make the sauce & serve your dish:
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