Honey Garlic Chicken with Creamy Mash and Green Beans

Ingredients

• 2 boneless, skinless chicken breasts (large; sliced in half horizontally and lightly scored in a crisscross pattern)
• 1 tsp salt (for the chicken; additional salt to taste for the mash and green beans, and heavily salted water for boiling the potatoes)
• 0.5 tsp black pepper (for the chicken; an additional ½ tsp is listed for the sauce, plus more to taste for mash and green beans)
• 1 tsp garlic powder (for the chicken)
• 0.5 tsp onion powder (for the chicken)
• 0.5 tsp paprika (for the chicken)
• 1.5 tbsp olive oil (for coating the chicken; additional oil is used to sear the chicken and sauté the green beans, amount unspecified)
• 1 tbsp butter (for searing the chicken)
• 2 cups green beans (washed and trimmed)
• olive oil (a drizzle for the green beans and a little for searing the chicken; amount unspecified)
• water (a splash for the green beans; 2 tbsp cold water for the cornstarch slurry; additional heavily salted water for boiling potatoes)
• 0.5 cup honey
• 1.5 cups chicken broth
• 1 tsp dark soy sauce
• 2 tbsp low-sodium soy sauce
• 7 cloves garlic (6–8 cloves; finely grated or minced)
• 1 tbsp rice vinegar or apple cider vinegar (use either rice vinegar or apple cider vinegar)
• 0.5 tsp black pepper (for the honey garlic sauce)
• red pepper flakes (a pinch; optional)
• 1.5 tbsp cornstarch (mix with 2 tbsp cold water to make a slurry)
• 2 tbsp butter (cold; for finishing the sauce)
• 7 Yukon Gold potatoes (6–8 potatoes; peeled and rinsed)
• 0.375 cup heavy cream (¼–½ cup; room temperature)
• 0.5 cup unsalted butter (room temperature; softened for mashing)
• salt (to taste for the mash and green beans; potatoes are boiled in heavily salted water)
• black pepper (to taste for the mash and green beans)

Steps

1. 1

   Slice each chicken breast horizontally in half to make four thinner cutlets. Lightly score the surface of each cutlet in a crisscross pattern.

2. 2

   Coat the chicken with the measured olive oil, salt, black pepper, garlic powder, onion powder, and paprika.

3. 3

   Peel and rinse the Yukon Gold potatoes. Place them in a pot of heavily salted water and boil until fork-tender.

4. 4

   Drain the potatoes and let them steam-dry for 10 minutes.

5. 5

   Mash the potatoes with the softened unsalted butter, room-temperature heavy cream, salt, and pepper until smooth and creamy. Set aside.

6. 6

   Heat a little olive oil and the tablespoon of butter in a skillet over medium-high heat.

7. 7

   Add the chicken and sear for 1–2 minutes per side, until golden. Remove the chicken from the skillet; it will finish cooking in the sauce.

8. 8

   In the same skillet, sauté the grated or minced garlic for 30 seconds.

9. 9

   Add the chicken broth, honey, dark soy sauce, low-sodium soy sauce, vinegar, and optional red pepper flakes. Simmer briefly.

10. 10

    Stir the cornstarch into 2 tablespoons cold water to make a slurry. Gradually stir the slurry into the sauce until it is slightly thickened.

11. 11

    Return the chicken to the skillet and simmer, spooning sauce over the top, until cooked through to 165°F (74°C).

12. 12

    Remove the skillet from the heat and swirl in the cold butter for a glossy finish.

13. 13

    Sauté the green beans with a drizzle of olive oil and a splash of water. Season with salt and pepper and cook for a few minutes, until tender-crisp.

14. 14

    Serve the honey garlic chicken and sauce over the creamy mash with the green beans alongside.

Notes

The source gives ranges for the potato, cream, and garlic quantities and states that 1–2 tablespoons cold butter are used to finish; the ingredient quantities above use midpoint values for those ranges. The chicken sear includes an unspecified additional amount of olive oil, and the source does not give an exact duration for simmering the sauce or boiling the potatoes. The quantities of oil and water for the green beans are also unspecified.

Nutrition per serving

• main
• chicken
• honey garlic
• comfort food
• stovetop
• gluten-containing
• dinner