Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Kimchi Mashed Potatoes and Gochujang Gravy

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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. 

  • Spicy
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 780
  • Protein 43g
  • Total Carb 49g
  • Total Fat 45g

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
  • garlic
    • 1 clove
    • garlic
  • baby spinach
    • 8 ounces
    • baby spinach
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • gochujang
    • 1 tablespoon
    • gochujang
  • scallions
    • 2
    • scallions
  • unsalted butter
    • 3 packets
    • unsalted butter
  • honey
    • 1 packet
    • honey
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • kimchi
    • 1/4 cup
    • kimchi

What You’ll Need

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

Cooking Steps

  1. Cook chicken

    Cook chicken

    Pat chicken dry. Season all over with ½ teaspoon salt and pepper. Heat a medium pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden, 8-9 minutes. Flip and brown on opposite side until cooked through, 7 minutes more. Transfer chicken to serving plates, skin-side up, and cover loosely with foil. Reserve pan off heat.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop kimchi. Mince garlic. In a small bowl, whisk together soy sauce, rice wine vinegar, honey, and gochujang to combine. Set aside until Step 4.

  3. Boil and mash potatoes

    Boil and mash potatoes

    Quarter potatoes, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, 9-10 minutes (skip to Step 2—but don't forget to come back!). Then, drain potatoes and return to pot, off heat. Add 2 packets butter, kimchi, and 1 tablespoon olive oil. Mash with a large fork or potato masher until smooth. Cover to keep warm.

  4. Simmer gochujang gravy

    Simmer gochujang gravy

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add half of garlic and scallion whites and light greens and sauté, stirring, until fragrant, 1-2 minutes. Stir in gochujang mixture. Simmer until sauce has thickened slightly, 3-4 minutes more. Remove pan from heat and stir in remaining butter to melt.

  5. Sauté spinach

    Sauté spinach

    In a separate medium pan, heat 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add remaining garlic and sauté, stirring, until soft and beginning to brown, 2-3 minutes. Add spinach and cook, stirring frequently, until wilted, 2-3 minutes. Remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate chicken

    Plate chicken

    Divide pan-roasted chicken between serving plates. Pour over gochujang gravy, and serve with kimchi mashed potatoes and sautéed spinach. Garnish everything with scallion dark greens and dig in!

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