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Southern Spiced Chicken

Southern Spiced Chicken

with Smashed Potatoes and Garlicky Green Beans

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Warming Southwest spices truly shine in this recipe! Chicken gets the Southern-style breading treatment, and is paired with garlicky green beans, creamy smashed potatoes and a truly delicious gravy! The ultimate comfort food!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Southwest Spice Blend

4 tbsp

All-Purpose Flour


460 g

Russet Potato

170 g

Green Beans

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

1 unit

Garlic, cloves

28 g

Crispy Shallots


Not included in your delivery

3 tbsp



3 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber7 g
Protein50 g
Cholesterol170 mg
Sodium1220 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Bowl
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Peel, then cut potatoes into 1-inch pieces. Peel, then mince or grate garlic.


Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


While potatoes cook, combine half the garlic salt, 2 tsp Southwest Spice Blend and 3 tbsp flour (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Toss chicken in flour mixture to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown, 2-3 min. Transfer chicken to a parchment-lined baking sheet and roast in the middle of the oven until cooked through, 5-6 min.**


Heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm. Carefully wipe the pan clean.


Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Sprinkle remaining Southwest Spice Blend and flour over garlic. Cook, stirring often, until golden-brown, 2-3 min. Stir in broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a simmer and cook, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper.


When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash reserved water, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper. Divide mash between plates. Top with green beans, then chicken. Spoon gravy over chicken. Sprinkle crispy shallots over top.