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Balsamic Baked Chicken & Mashed Potatoes
with Garlic-Sautéed Green Beans & Carrots
35 minWellness at Blue Apron
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4 Servings
- Est. 540 Cals/serving
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We’re elevating seared chicken in this dish by whipping up a vibrant combo of dijon mustard, honey, oregano, and more, which both coats the chicken before baking and creates an easy sauce for serving. Simple sides of mashed potatoes and sautéed green beans and carrots tie together the classic meal.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
- 1¼ lbs Golden Potatoes
- 2 cloves Garlic
- 6 oz Green Beans
- ¾ lb Carrots
- 2 Tbsps Balsamic Vinegar
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 2 Tbsps Chicken Demi-Glace
- 2 Tbsps Butter
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2 Tbsps Ghee
- 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the chicken:
Remove the honey and ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. To make the sauce, in a large bowl, whisk together the vinegar, mustard, oregano, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. Transfer half the sauce to a small bowl and set aside for serving. Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the large bowl of remaining sauce; turn to thoroughly coat. Transfer to the sheet pan. Bake 19 to 21 minutes, or until the chicken is browned and cooked through. Remove from the oven and carefully transfer to a cutting board.
2
Prepare the remaining ingredients:
While the chicken bakes, wash and dry the fresh produce. Medium dice the potatoes. Halve the green beans. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic.
3
Cook & mash the potatoes:
While the chicken continues to roast, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the vegetables:
While the potatoes cook, in a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the halved green beans and carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are lightly browned. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the reserved sauce. Enjoy!
1
Prepare & roast the chicken:
Remove the honey and ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. To make the sauce, in a large bowl, whisk together the vinegar, mustard, oregano, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. Transfer half the sauce to a small bowl and set aside for serving. Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the large bowl of remaining sauce; turn to thoroughly coat. Transfer to the sheet pan. Bake 19 to 21 minutes, or until the chicken is browned and cooked through. Remove from the oven and carefully transfer to a cutting board.
2
Prepare the remaining ingredients:
While the chicken bakes, wash and dry the fresh produce. Medium dice the potatoes. Halve the green beans. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic.
3
Cook & mash the potatoes:
While the chicken continues to roast, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the vegetables:
While the potatoes cook, in a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the halved green beans and carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are lightly browned. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the reserved sauce. Enjoy!
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