Balsamic-Dijon Chicken with Mashed Potatoes & Sautéed Veggies
Family Friendly

Balsamic-Dijon Chicken

with Mashed Potatoes & Sautéed Veggies

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re elevating seared chicken in this dish by whipping up a vibrant combo of dijon mustard, honey, oregano, and more, which creates an easy sauce for serving. Simple sides of mashed potatoes and sautéed green beans and carrots tie together the classic meal.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Balsamic-Dijon Chicken with Mashed Potatoes & Sautéed Veggies
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • 2 cloves Garlic
  • ¾ lb Carrots
  • ¾ lb Green Beans
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Dijon Mustard
  • 2½ Tbsps Chicken Demi-Glace
  • 2 oz Salted Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 4 tsps Honey
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. 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; halve crosswise. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the honey (kneading the packet before opening), mustard, and vinegar; season with salt and pepper.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes 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; 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 the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until melted. Add the halved green beans and carrot pieces; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are lightly browned. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. 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.* Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the sauce. Garnish with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. 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; halve crosswise. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the honey (kneading the packet before opening), mustard, and vinegar; season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes 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; 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 the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until melted. Add the halved green beans and carrot pieces; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are lightly browned. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. 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.* Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the sauce. Garnish with the almonds. Enjoy!

Cook the chicken & serve your dish
Browse Steps
1 of 4