Family Friendly

Balsamic-Dijon Chicken

with Mashed Potatoes & Sautéed Veggies

35 MIN

4 Servings

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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.
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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!