Old Bay Buttered-Up Chicken
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Old Bay Buttered-Up Chicken

Old Bay Buttered-Up Chicken

with Garlic Mashed Potatoes & Roasted Veggies

Whipping up a compound butter is one of our favorite ways to add big flavor to any dish. Here, we blend the butter with Old Bay Seasoning, then dollop over seared chicken breast for rich, smoky, peppery notes. It’s finished with a scallion pan sauce, then paired with sides of roasted green beans and carrots and creamy, garlicky mashed potatoes. A word to the wise: Try topping your still-warm potatoes with a pat of the butter for a truly epic bite.

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 clove


6 ounce


6 ounce

Green Beans

2 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Chicken Cutlets

1 unit

OLD BAY® Seasoning

1 teaspoon

Hot Sauce

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate45 g
Sugar10 g
Dietary Fiber9 g
Protein35 g
Cholesterol175 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel



• Preheat oven to 425 degrees. Wash and dry all produce. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. • Dice potatoes into ½-inch pieces. Peel garlic. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and halve carrots lengthwise; slice into green-bean-sized pieces.

Make Mashed Potatoes

• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

Roast Veggies & Mix Butter

• While potatoes cook, toss carrots and green beans on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add 1 tsp OLD BAY® Seasoning (taste and add up to half the seasoning if desired; you’ll use the rest in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not softened yet, microwave for 10 seconds.

Cook Chicken

• Pat chicken* dry with paper towels and season with remaining OLD BAY® Seasoning. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce

• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter.

Finish & Serve

• If necessary, reheat potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. • Divide potatoes, chicken, and veggies between plates. Top chicken with pan sauce, then dollop with Old Bay butter. Garnish with scallion greens and serve. TIP: Top potatoes with some of the sauce or Old Bay butter if you like!