Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Caramelized Apples and Horseradish Mashed Potatoes

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If you haven’t already noticed, our Test Kitchen loves playing around with apples in savory preparations. Here, Chef Suzanne splits brown sugar– and balsamic-caramelized apples into two roles, doubling as the perfect matchup for horseradish-spiked potatoes and as a sauce for pan-seared, crisp-skinned chicken. At its core (we couldn’t resist), this dish is primed to be a favorite at your table.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 42g
  • Total Carb 69g
  • Total Fat 36g

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

Ingredients & Equipment

What we send

  • heavy cream
    • 1/4 cup
    • heavy cream
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • horseradish
    • 1 tablespoon
    • horseradish
  • russet potato
    • 1
    • russet potato
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • sage
    • 1/8 ounce
    • sage
  • Gala apples
    • 2
    • Gala apples
  • red onion
    • 1
    • red onion
  • white wine
    • 1/4 cup
    • white wine
  • boneless chicken breasts
    • 2
    • boneless chicken breasts

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse apples and slice off rounded sides, discarding cores, then cut into ¼-inch slices. Finely chop half of sage leaves, discarding stems; save remainder for another recipe (try folding into mayonnaise for a seasonal condiment). Peel onion, halve, and thinly slice.

  2. Caramelize Apples

    Caramelize Apples

    Heat half of butter in a medium pan over medium heat. When butter is foamy, add onion and cook, stirring occasionally, until soft, 5-7 minutes. Add brown sugar and apples and cook, stirring, until fruit begins to soften, 5 minutes. Add wine and cook until slightly reduced, 30 seconds. Add balsamic and chopped sage and cook until apples are very tender and caramelized, 2 minutes more. Season with ¼ teaspoon salt and pepper. Remove from heat.

  3. Boil Potato

    Boil Potato

    While apples caramelize, rinse potato and cut into ½-inch dice. Place in a medium pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, about 8 minutes. Then, drain and return to pot, off heat.

  4. Pan-Roast Chicken

    Pan-Roast Chicken

    While potato boils, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat a separate medium pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Then, flip and sear on opposite side until cooked through and no longer pink, 7 minutes more.

  5. Mash Potato

    Mash Potato

    Once potato is boiled, add horseradish, heavy cream, and remaining butter to pot, still off heat. Using a large fork or potato masher, mash potato until smooth but still light and airy. Taste and add salt and pepper as desired. Cover to keep warm until ready to serve.

  6. Plate Pan-Roasted Chicken

    Plate Pan-Roasted Chicken

    Divide caramelized apples and horseradish mashed potatoes between serving plates, top with chicken, and dig in!

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