Balsamic Chicken & Asparagus with Parmesan Mashed Potatoes

Balsamic Chicken & Asparagus

with Parmesan Mashed Potatoes

40 MIN
2 Servings
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Chicken Breasts

    From the Test Kitchen

    The star of this wholesome dish is the delicious pan sauce we're spooning over seared chicken, which combines aromatic scallions with balsamic vinegar, soy sauce, brown sugar, and butter for incredibly rich, savory flavor.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please 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.

    fresh
    ingredients
    Balsamic Chicken & Asparagus with Parmesan Mashed Potatoes
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Golden Or Red Potatoes
    • 6 oz Asparagus
    • 2 cloves Garlic
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • 1 oz Butter
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Scallions
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Peel Garlic
    How To: Dice a Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper. 

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and half the cheese; 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. 

    Cook the asparagus
    3 Cook the asparagus

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved asparagus. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the asparagus is tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Cover to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan. 

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished asparagus. Top the chicken with the sauce. Garnish the asparagus with the remaining cheese. Enjoy!

    Tips from Home Chefs

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    Balsamic Chicken & Asparagus

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper. 

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and half the cheese; 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. 

    Cook & mash the potatoes
    Cook the asparagus
    3 Cook the asparagus

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved asparagus. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the asparagus is tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Cover to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan. 

    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

    Cook the chicken
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished asparagus. Top the chicken with the sauce. Garnish the asparagus with the remaining cheese. Enjoy!

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