Southern-Spiced Chicken with Potato Salad & Maple Green Beans

Southern-Spiced Chicken

with Potato Salad & Maple Green Beans

35 MIN
2 Servings
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From the Test Kitchen

Few things hit the spot in the summer quite like an easy, delicious potato salad, which you’ll quickly whip up by combining tender potatoes with creamy mustard sauce and tangy pickled peppers—a classic, comforting side for this spiced, seared chicken. It’s all complete with an additional side of crisp green beans sautéed with garlic and a touch of spicy-sweet maple syrup.
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Southern-Spiced Chicken with Potato Salad & Maple Green Beans
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Tbsp Creamy Mustard Sauce
  • ½ oz Sweet Piquante Peppers
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
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. Roughly chop the peppers. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Cover with foil to keep warm. 

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

Make the potato salad:
3 Make the potato salad:

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine. 

Cook the green beans & serve your dish:
4 Cook the green beans & serve your dish:

In a bowl, combine the maple syrup and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high  until hot. Add the prepared green beans; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add half the spicy maple syrup (carefully, as the liquid may splatter) and  1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until the green beans are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup. Enjoy!

Tips from Home Chefs

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. Roughly chop the peppers. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Cover with foil to keep warm. 

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

Cook the chicken:
Make the potato salad:
3 Make the potato salad:

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine. 

4 Cook the green beans & serve your dish:

In a bowl, combine the maple syrup and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high  until hot. Add the prepared green beans; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add half the spicy maple syrup (carefully, as the liquid may splatter) and  1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until the green beans are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup. Enjoy!

Cook the green beans & serve your dish:
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