Balsamic-Glazed Chicken Thighs with Garlic Mashed Potatoes & Broccoli

Balsamic-Glazed Chicken Thighs

with Garlic Mashed Potatoes & Broccoli

40 MIN
2 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.
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.
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.
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

To achieve deliciously crispy, golden brown skin for your chicken, you’ll press down with a spatula as it cooks skin side down in the pan. The simply seared chicken gets a tangy-sweet lift from our balsamic glaze—also perfect for spooning over our creamy mashed potatoes.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Balsamic-Glazed Chicken Thighs with Garlic Mashed Potatoes & Broccoli
Title
time-saving
tips & techniques
Yukon Gold Potatoes
Balsamic Vinegar
How To: Peel Garlic
Broccoli
Soy Glaze
Garlic
How To: Hold a Chef's Knife
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water 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. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. 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 aluminum 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 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and bel paese cheese. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. 

Cook the chicken:
4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the glaze:
5 Cook the glaze:

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. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the cooked glaze. Enjoy! 

Tips from Home Chefs

Get Plans

Balsamic-Glazed Chicken Thighs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water 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. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water. 

2 Roast the broccoli:

Line a sheet pan with aluminum 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 17 to 19 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:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and bel paese cheese. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. 

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Cook the glaze:
5 Cook the glaze:

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. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the cooked glaze. Enjoy! 

Browse Steps
1 of 5