Balsamic Chicken & Green Beans with Parmesan Mashed Potatoes
Carb Conscious

Balsamic Chicken & Green Beans

with Parmesan Mashed Potatoes

40 MIN
2 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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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Balsamic Chicken & Green Beans with Parmesan Mashed Potatoes
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Shallot
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 oz Salted Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
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. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. 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 the parmesan and half the butter; 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.

Cook & finish the green beans
3 Cook & finish the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans. 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 green beans are tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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.

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 constantly 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 green beans. Top the chicken with the finished sauce. Enjoy!

Tips from Home Chefs

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. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. 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 the parmesan and half the butter; 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.

Cook & mash the potatoes
Cook & finish the green beans
3 Cook & finish the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans. 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 green beans are tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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 constantly 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 green beans. Top the chicken with the finished sauce. Enjoy!

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