Seared Chicken with Horseradish Sauce, Parmesan Potatoes &Amp; Balsamic Cabbage

This steakhouse-style dinner brings together golden Parmesan-crusted potatoes, perfectly seared chicken and caramelized balsamic-glazed cabbage for a satisfying meal. The zesty horseradish sauce cuts through the richness, making every bite balanced and delicious.

Ready in about 35 minutes, this dish is perfect for a weeknight indulgence. The potatoes roast until crispy, the cabbage gets sweet and tangy and the chicken stays juicy. A garlic herb butter finish ties it all together.

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Ingredients

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Halve, peel and thinly slice shallot. Remove any wilted outer leaves from cabbage and quarter lengthwise; remove core and stem. Thinly slice cabbage crosswise. Mince chives.
2. Toss potatoes on a baking sheet with a drizzle of oil, Parmesan, salt and pepper. (For 4 servings, divide evenly between two sheets, using a drizzle of oil each.) Make sure potatoes are in a single layer. Roast on top rack until browned and tender, 18-20 minutes. (For 4, roast on top and middle racks, swapping halfway.)
3. While potatoes roast, pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until golden and cooked through, 3-6 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
4. In a small bowl, combine mayonnaise, half the horseradish paste (use less if sensitive), half the mustard and ¼ tsp sugar (for 4 servings: all horseradish, all mustard, ½ tsp sugar). Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add shallot and cabbage; season with salt and pepper. Cook, stirring, until softened and beginning to brown, 4-6 minutes. Stir in balsamic glaze, brown sugar, ¼ cup water and ½ tbsp butter (for 4: ½ cup water, 1 tbsp butter). Cook until liquid mostly evaporates and cabbage is tender, 2-4 minutes. Season.
6. When potatoes are done, transfer to a large bowl. Add garlic herb butter; toss to coat (heat melts butter). Slice chicken against the grain. Divide cabbage and potatoes between plates. Top cabbage with chicken. Drizzle with horseradish sauce; garnish with chives. Serve remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different type of cabbage?

Yes, you can substitute conehead cabbage with regular green cabbage or even savoy cabbage. Adjust cooking time as needed.

What can I use instead of horseradish paste?

If you don’t have horseradish paste, you can use prepared horseradish or a mix of Dijon mustard and a little wasabi for heat.

Can I make this recipe dairy-free?

To make it dairy-free, omit the Parmesan and use a dairy-free butter substitute for the garlic herb butter. The sauce can be made with vegan mayonnaise.