Balsamic Chicken & Mashed Potatoes with Roasted Carrots & Watermelon Radish

Balsamic Chicken & Mashed Potatoes

with Roasted Carrots & Watermelon Radish

30 MIN
4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • 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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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Balsamic Chicken & Mashed Potatoes with Roasted Carrots & Watermelon Radish
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1¼ lbs Potatoes
    • 2 cloves Garlic
    • ¾ lb Carrots
    • 1 Watermelon Radish
    • ¼ cup Balsamic Vinegar
    • ⅓ cup Soy Glaze
    • 2 oz Salted Butter
    • ¼ cup Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients & start the glaze
    1 Prepare the ingredients & start the glaze

    Place an oven rack in the center of the oven; 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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the radish. Quarter lengthwise, then thinly slice crosswise. 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 1/2 cup of water.

    Roast the vegetables
    2 Roast the vegetables

    Transfer the carrot pieces and sliced radishes to a sheet pan. Drizzle with 2 teaspoons of 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 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.

    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 large pan (nonstick, if you have one), 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. 

    *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 vegetables. Top the chicken and potatoes with the finished glaze. Enjoy! 

    Tips from Home Chefs

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

    Place an oven rack in the center of the oven; 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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the radish. Quarter lengthwise, then thinly slice crosswise. 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 1/2 cup of water.

    2 Roast the vegetables

    Transfer the carrot pieces and sliced radishes to a sheet pan. Drizzle with 2 teaspoons of 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 vegetables
    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 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 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. 

    *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 vegetables. Top the chicken and potatoes with the finished glaze. Enjoy! 

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