Spice-Crusted Chicken

with Creamy Potatoes & Red Cabbage

40 MIN

2 Servings

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From the Test Kitchen

Tonight’s recipe highlights an assortment of Eastern European flavors. Our pan-seared chicken gets its smoky, savory crust from a rub of paprika, white pepper, celery seeds and more. We’re serving the chicken with sides of crisp red cabbage and creamy potatoes—which get their irresistible consistency from a cooling sour cream sauce. To round it all out in classic fashion, we’re using plenty of fresh, floral dill.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 lb Yukon Gold Potatoes
½ lb Red Cabbage
1 bunch Dill
3 Tbsps Rice Vinegar
2 Tbsps Butter
1 Shallot
¼ cup Sour Cream
1 Tbsp Crusted Chicken Spice Blend (Ground White Pepper, Smoked Paprika, Onion Powder, Garlic Powder, Whole Celery Seeds, Ground Coriander, Ground Ginger & Ground Fennel Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the shallot.

Pick the dill fronds off the stems; discard the stems and finely chop the fronds.

Medium dice the potatoes.

Cut out and discard the cabbage core; roughly chop the leaves.

2 Make the sauce:

In a bowl, combine the sour cream, shallot, half the dill and ¼ of the vinegar; season with salt and pepper to taste.

3 Cook & finish the potatoes:

Add the potatoes to the pot of boiling water and 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, half the sauce and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the cabbage:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.

Add the remaining vinegar and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage has softened and the liquid has cooked off.

Turn off the heat and stir in the remaining dill; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.