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Spice-Crusted Chicken
with Creamy Potatoes & Red Cabbage
40 minWellness at Blue Apron
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2 Servings
- Est. 670 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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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
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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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!
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.
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.
5
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!
Tips from Home Chefs
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