45g of Protein

Balsamic Chicken & Mashed Potatoes

with Roasted Brussels Sprouts

40 MIN

4 Servings

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with Chicken Breasts

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 lb Brussels Sprouts
1½ lbs Potatoes
2 cloves Garlic
4 Tbsps Mascarpone Cheese
4 Tbsps Balsamic Vinegar
6 Tbsps Soy Glaze
1 oz Salted Butter

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large 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 stem ends of the brussels sprouts; halve lengthwise. 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, half the vinegar (you will have extra), and 1/2 cup of water.

2 Roast the brussels sprouts

Line a sheet pan with foil. Place the halved brussels sprouts 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.

3 Cook & mash the potatoes

Meanwhile, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 17 to 19 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 large pan (nonstick, if you have one), 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.

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 brussels sprouts. Top the chicken and potatoes with the finished glaze. Enjoy!