Balsamic Chicken & Asparagus with Parmesan Mashed Potatoes

Balsamic Chicken & Asparagus

with Parmesan Mashed Potatoes

40 MIN
+$6.99/serving 4 Servings
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    From the Test Kitchen

    The star of this wholesome dish is the delicious pan sauce we're spooning over seared chicken, which combines aromatic shallot with balsamic vinegar, soy sauce, brown sugar, and butter for incredibly rich, savory flavor.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Balsamic Chicken & Asparagus with Parmesan Mashed Potatoes
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1½ lbs Potatoes
    • ¾ lb Asparagus
    • ¼ cup Balsamic Vinegar
    • 2 cloves Garlic
    • 2 Tbsps Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • 2 oz Salted Butter
    • ¼ cup Sliced Roasted Almonds
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 1 Shallot

    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. Peel and finely chop the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 1/4 cup of water; season with salt and pepper. 

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 17 to 19 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 large pan (nonstick, if you have one), heat  a drizzle 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 the spice blend. In the same pan, heat a drizzle 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. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; 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 finished sauce. Garnish the asparagus with the remaining cheese. Enjoy!

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