Smoky Chicken & Brown Butter-Orange Sauce

with Sautéed Cabbage & Mashed Potatoes

30 MIN

2 Servings

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From the Test Kitchen

For this zesty dish, you’ll roast chicken in a coating of smoky paprika and more, then top it with a sophisticated, spicy-sweet sauce made with butter, fresh orange juice, and a touch of jalapeño pepper. To balance out the bold flavors, we’re serving simple sides of sautéed cabbage and smooth mashed potatoes.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Navel Orange
½ lb Cabbage
¾ lb Red Or Golden Potatoes
2 cloves Garlic
2 Tbsps Butter
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Honey
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & mash the potatoes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Once the pot of water is boiling, add the diced potatoes and 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 1 teaspoon of olive oil and half the butter. 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.

2 Roast the chicken:

While the potatoes cook, line a sheet pan with foil. Pat the chicken dry with paper towels. Drizzle with 1 teaspoon of olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to the sheet pan. Roast 18 to 20 minutes, or until the chicken is cooked through. Transfer to a cutting board. Let rest at least 2 minutes.

3 Prepare the remaining ingredients:

While the chicken roasts, peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

4 Cook the cabbage:

While the chicken continues to roast, in a separate medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage is softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired.

5 Make the sauce & serve your dish:

Rinse and wipe out the pot used to cook the cabbage. In the same pot, heat the remaining butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the orange juice (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the roasted chicken crosswise. Serve the sliced chicken with the cooked cabbage and mashed potatoes. Top the chicken with the sauce. Enjoy!