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Pan-Roasted Chicken

Pan-Roasted Chickenwith Kimchi Mashed Potatoes and Gochujang Gravy

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On the menu Dec 17 — Dec 23

Bright and bold Korean flavors are some of our favorite to experiment with. Here, we’re adding gochujang chili paste to a gravy for crispy-skinned chicken, and stirring zingy kimchi, a ubiquitous Korean condiment, into mashed potatoes. Colorful yet comforting, this hearty dinner will have you swooning. 

  • Stovetop Only
  • Spicy
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

Calories780
Protein43g
Total Carb49g
Total Fat45g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • scallion
    scallion
  • kimchi
    kimchi
  • garlic
    garlic
  • gluten-free soy sauce
    gluten-free soy sauce
  • rice wine vinegar
    rice wine vinegar
  • honey
    honey
  • gochujang
    gochujang
  • red-skinned potatoes
    red-skinned potatoes
  • unsalted butter
    unsalted butter
  • baby spinach
    baby spinach

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 10" medium pans
  • aluminum foil
  • 8" medium pot with lid
  • potato masher (optional)