Old Bay Buttered-Up Chicken
with Garlic Broccoli & Roasted Veggies
- Milk
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Carrot
8 ounce
Green Beans
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
½ tablespoon
Old Bay Seasoning
12 ounce
Chicken Cutlets
1 clove
Garlic
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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-size pieces. Trim and thinly slice scallions, separating whites from greens.
Cut broccoli into bite-size pieces if necessary. Peel and mince garlic. (Save potatoes for another use.)
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 plain 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.
Swap in broccoli for potatoes and garlic; cook 2-4 minutes. (No need to reserve cooking liquid.) Drain, then return broccoli to pot. Toss with 1 TBSP plain butter (2 TBSP for 4 servings) and minced garlic. Season with salt and pepper. Keep covered off heat until ready to serve. (Save sour cream for another use.)
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 yet softened, 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 (⅓ 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!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique Old Bay seasoning and flavorful sauce, though some found it too salty or buttery.
- Ease of prep: Several noted it was a bit more work, but worth the effort for the delicious result.
- Suggestions: Consider swapping potatoes for broccoli for a lower-carb option, or using white wine to deglaze the pan 🍳.
- Leftovers: The dish reheats well, with some customers enjoying tasty leftovers the next day.
- Time-saving: Some streamlined prep by using instant mashed potatoes or microwaving veggies instead of roasting.
Reviews from our home cooks
The 2 sauces at the end - the stock concentrate and butter sauce, and then the old bay seasoning sauce are too much for this recipe. I would eliminate both, especially since butter is involved. I would also eliminate the butter in the mashed potatoes - it is not needed. PLEASE REMOVE the 3 references to salt and pepper everything.
The recipe was awesome. The broccoli was tossed on top of the packaging and was NOT fresh. The garden onions were very poor quality so I had to supplement with my own. No garlic included for the potatoes. Otherwise I liked the flavor of the sauce.
All your meats are so tender. I learned that cooking on high heat for a shorter period of time is what makes it moist. I am on a diet and would like the choice of a second vegetable, not potatoes.
The taste is delicious, but I will never cook your potatoes to mash again. I use instant ones, and make potato salad out of them for another meal. I also steam the beans and carrots instead, in the microwave.
Best recipe ever! BTW, start the potatoes ~10 minutes later to keep them from getting cold.
I was easily able to cut back on the (large) amount of butter required without compromising on flavor and mouthfeel. Now THAT'S calorie smart!
Sauce was great and i loved the way the carrots were directed to be cut
Reminded me of a buffalo grilled chicken. That sauce is wonderful
Skipped the water and used white wine to deglaze the pan.
Swapped the potatoes for broccoli and it was a wonderful low carb dinner
