Old Bay Chicken with Garlic Mashed Potatoes and Roasted Vegetables

This dish brings together juicy chicken cutlets with a bold compound butter made from Old Bay seasoning and hot sauce. The butter melts over the hot chicken, infusing every bite with rich, smoky, peppery notes. It’s finished with a quick scallion pan sauce and served alongside creamy garlic mashed potatoes and roasted green beans and carrots.

The best part? The compound butter doubles as a finishing touch for the potatoes-just dollop a bit on top for an extra layer of flavor. It’s a complete meal that feels special but comes together in under an hour.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Place 2 tablespoons butter in a small microwave-safe bowl and let come to room temperature. Dice potatoes into ½-inch pieces. Peel garlic. Trim, peel and halve carrots lengthwise, then cut into pieces about the size of green beans. Trim and thinly slice scallions, separating whites from greens.
2. Place potatoes and garlic in a medium pot and add 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 tablespoon butter until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, trim green beans if needed. On a baking sheet, toss carrots and green beans 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 teaspoon Old Bay seasoning and hot sauce to taste; mix well. If butter is not soft, microwave for 10 seconds.
4. Pat chicken dry with paper towels and season with 1 teaspoon 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 and 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 tablespoon 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 veggies between plates. Spoon pan sauce over chicken, then dollop with Old Bay butter. Garnish with scallion greens. Optionally, top potatoes with extra sauce or butter.

Recipe Tips

FAQ

Can I use regular potatoes instead of Yukon Gold?

Yes, you can substitute any waxy or all-purpose potato, but Yukon Golds give the creamiest texture.

What can I use instead of Old Bay seasoning?

A mix of paprika, celery salt, black pepper and cayenne can mimic the flavor, but Old Bay is preferred for its unique blend.

Can I make this dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free sour cream, but the flavor and texture will change slightly.