Old Bay Butter Chicken with Garlic Mashed Potatoes and Roasted Veggies

This Old Bay butter chicken recipe is all about big, bold flavor with minimal effort. A compound butter made with Old Bay Seasoning adds smoky, peppery notes to perfectly seared chicken cutlets, while a quick scallion pan sauce brings everything together. On the side, creamy garlic mashed potatoes and roasted green beans and carrots make for a satisfying, well-rounded meal.

The best part? You can use the same compound butter to top your warm mashed potatoes for an extra layer of flavor. It’s a simple trick that takes this dish from delicious to unforgettable.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Trim green beans and peel and slice carrot into 1/4-inch rounds. Mince garlic. Thinly slice scallions, separating white and green parts.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot.
3. Meanwhile, toss green beans and carrot on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
4. While vegetables roast, make the compound butter: In a small bowl, combine 2 tablespoons softened butter (not listed, but use butter you have on hand) with Old Bay Seasoning and a pinch of salt. Mix well.
5. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add a pat of butter (not listed) and the white parts of scallions to the skillet. Cook until softened, 1 minute. Stir in chicken stock concentrate, hot sauce and 1/4 cup water. Simmer until slightly thickened, 1-2 minutes. Remove from heat.
7. Mash potatoes with sour cream, minced garlic and a splash of milk or water (if needed) until creamy. Season with salt and pepper.
8. To serve, divide mashed potatoes and roasted veggies between plates. Top chicken cutlets with a dollop of Old Bay compound butter and spoon scallion pan sauce over. Garnish with green scallion tops.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for Old Bay Seasoning?

You can make a quick substitute by combining celery salt, paprika, black pepper, cayenne and dry mustard. But for authentic flavor, Old Bay is best.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The flavor will still be delicious.