Balsamic Chicken & Mashed Potatoes with Roasted Broccoli

Balsamic Chicken & Mashed Potatoes

with Roasted Broccoli

30 MIN
2 Servings
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From the Test Kitchen

In this wholesome, comforting dish, our chicken gets a tangy-sweet lift from a rich balsamic and soy glaze—also perfect for spooning over a side of potatoes mashed with butter and mascarpone cheese.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Balsamic Chicken & Mashed Potatoes with Roasted Broccoli
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Potatoes
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 3 Tbsps Soy Glaze
  • 1 oz Butter
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the glaze
1 Prepare the ingredients & start the glaze

Place an oven rack in the center of the oven, then preheat to 450°F. 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water. 

Roast the broccoli
2 Roast the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes and smashed garlic cloves 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 mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the chicken
4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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.

Finish the glaze & serve your dish
5 Finish the glaze & serve your dish

Add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the finished glaze. Enjoy! 

Tips from Home Chefs

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Balsamic Chicken & Mashed Potatoes

Prepare the ingredients & start the glaze
1 Prepare the ingredients & start the glaze

Place an oven rack in the center of the oven, then preheat to 450°F. 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water. 

2 Roast the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli
Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes and smashed garlic cloves 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 mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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 glaze & serve your dish
5 Finish the glaze & serve your dish

Add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the finished glaze. Enjoy! 

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