Smoky Chicken & BBQ Pan Sauce with Spicy Collard Greens & Mashed Potatoes

Smoky Chicken & BBQ Pan Sauce

with Spicy Collard Greens & Mashed Potatoes

35 MIN
2 Servings
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From the Test Kitchen

You’ll make a tangy, barbecue pan sauce for this smoky-spiced chicken. It’s perfectly contrasted by a side of mashed potatoes with scallions and collard greens with a jalapeño kick.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Smoky Chicken & BBQ Pan Sauce with Spicy Collard Greens & Mashed Potatoes
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 Scallions
  • 1 bunch Collard Greens
  • ¼ cup Barbecue Sauce
  • 1 oz Butter
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Smoky Chicken & BBQ Pan Sauce

Prepare the ingredients
1 Prepare the ingredients

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. Medium dice the potatoes. Thinly slice the scallions. Separate the collard green leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook & mash the potatoes

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 sliced scallions, half the butter, and 1 tablespoon 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 & mash the potatoes
Cook the collard greens
3 Cook the collard greens

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced collard greens and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same 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.

* An instant-read thermometer should register 165°F.

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

Add the barbecue sauce and 1/4 cup of water 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 remaining 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 cooked collard greens. Top the chicken with the pan sauce. Enjoy!

Slice the chicken & serve your dish
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