We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Balsamic Baked Chicken & Mashed Potatoes
with Garlic-Sautéed Green Beans & Carrots
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 540 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
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
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered