Old Bay Butter Chicken with Garlic Mashed Potatoes and Roasted Vegetables

This recipe brings together tender chicken cutlets, creamy garlic mashed potatoes and perfectly roasted vegetables for a satisfying weeknight dinner. The secret is a compound butter made with Old Bay Seasoning and hot sauce, which melts over the hot chicken for a burst of smoky, peppery flavor.

A quick pan sauce made with scallions and chicken stock adds extra savory depth. For an extra-special bite, try spooning a bit of the Old Bay butter over your warm mashed potatoes-it’s a game-changer.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Peel garlic. Trim, peel and halve carrots lengthwise; slice into pieces about the size of green beans. Trim and thinly slice scallions, separating whites from greens. Place 2 tbsp butter in a small microwave-safe bowl and let come to room temperature.
2. Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 tbsp plain butter until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, trim green beans if needed. Toss carrots and green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender, 15-20 minutes. Meanwhile, to the bowl with softened butter, add ½ tsp Old Bay Seasoning and hot sauce to taste; mix to combine. (If butter is not soft, microwave for 10 seconds.)
4. Pat chicken dry with paper towels and season with 1 tsp Old Bay Seasoning. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate; wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Stir in stock concentrate and ¼ cup water. Simmer until thickened, 1-2 minutes. Turn off heat and stir in 1 tbsp plain butter until melted.
6. If needed, reheat mashed potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. Divide mashed potatoes, chicken and roasted vegetables between plates. Top chicken with pan sauce, then dollop with Old Bay butter. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Adjust cooking time as needed until tender.

Can I make this recipe dairy-free?

You can use dairy-free butter and sour cream alternatives. The flavor will vary slightly, but it will still be delicious.

What can I use instead of Old Bay Seasoning?

A mix of paprika, celery salt, black pepper and cayenne can mimic Old Bay. Adjust to taste.