HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOld Bay Buttered Up Chicken
Old Bay Buttered-Up Chicken

Old Bay Buttered-Up Chicken

with Garlic Mashed Potatoes & Roasted Veggies

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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 it over seared chicken 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 bit of the butter for a truly epic bite.

Tags: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
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 clove


6 ounce


6 ounce

Green Beans

2 tablespoon

Sour Cream


10 ounce

Chicken Cutlets

1 unit

Old Bay Seasoning

1 teaspoon

Hot Sauce

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Cooking Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate45 g
Sugar10 g
Dietary Fiber9 g
Protein37 g
Cholesterol180 mg
Sodium1360 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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, peel, and halve carrots lengthwise; slice into green-bean-sized pieces. Trim and thinly slice scallions, separating whites from greens.


• 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.


• While potatoes cook, trim green beans if necessary. Toss carrots and green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add ½ tsp Old Bay Seasoning (1 tsp for 4 servings) (you’ll use more in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not softened yet, microwave for 10 seconds.


• Pat chicken* dry with paper towels and season with 1 tsp Old Bay Seasoning (2 tsp for 4 servings). • Heat a drizzle of 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.


• Heat a drizzle of 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 until melted.


• If necessary, reheat mashed potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. • Divide mashed 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!