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Paprika Chicken

Paprika Chicken with Sour Cream and Onion Mashed Potatoes

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Recipe Details

Story

Chef Shanna has created a potato side dish that will rival any main: sour cream and onion mashed potatoes. Buttery Yukon Gold potatoes are boiled until tender, then mashed with butter, sour cream, onion powder, chives, and caramelized onion. Rich, creamy, and tangy, the all-star spuds are joined by paprika-rubbed chicken breasts and garlicky sautéed spinach.

Tags

  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 640
  • Protein 37g
  • Total Carb 42g
  • Total Fat 37g

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
    2
    boneless chicken breasts
  • smoked paprika
    1 teaspoon
    smoked paprika
  • baby spinach
    3 ounces
    baby spinach
  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • chives
    1/8 ounce
    chives
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • unsalted butter
    3 packets
    unsalted butter
  • sour cream
    2 packets
    sour cream
  • onion powder
    1/2 teaspoon
    onion powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 8" medium pot with lid
  • potato masher (optional)

Cooking Steps

  1. Cook paprika chicken

    Cook paprika chicken

    Pat chicken dry with paper towel; season all over with paprika, ½ teaspoon salt, and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest, reserving pan.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Cut potatoes into ½-inch pieces, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes, then drain and return to pot, off heat. Cover to keep warm until Step 5. Meanwhile, thinly slice chives. Peel onion and cut into small dice. Thinly slice garlic.

  3. Caramelize onion

    Caramelize onion

    Return pan from chicken to medium-high heat with 2 packets butter. When butter is foamy, add onion; sauté, stirring frequently, until light brown and softened, about 3 minutes. Add 2 tablespoons water and reduce heat to medium. Cook, stirring continuously and scraping up browned bits from pan, until onion is dark brown and water has evaporated, about 2 minutes more. Remove pan from heat.

  4. Sauté spinach

    Sauté spinach

    Season caramelized onion with ¼ teaspoon salt and pepper, then transfer to a bowl and set aside for the next step. Wipe pan clean and place over medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add garlic and sauté, stirring, until fragrant, 1 minute. Add spinach and cook, stirring, until wilted, 1-2 minutes more. Remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.

  5. Finish mashed potatoes

    Finish mashed potatoes

    Add remaining butter to pot with boiled and drained potatoes. Using a large fork or potato masher, mash until smooth (this is a great task for your dinner date). Stir in sour cream, onion powder, caramelized onion, half of chives, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate chicken

    Plate chicken

    Once rested, cut paprika chicken into ¼-inch slices and transfer to serving plates, along with sour cream and onion mashed potatoes and sautéed spinach. Garnish everything with remaining chives (your dinner date can do this part). Dig in!

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