Savory Glazed Chicken Thighs with Mashed Potatoes & Broccoli

Savory Glazed Chicken Thighs

with Mashed Potatoes & Broccoli

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Pescatarian
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From the Test Kitchen

These simply seared chicken thighs get a tangy-sweet lift from our soy and sherry vinegar glaze—also perfect for spooning over a side of creamy garlic mashed potatoes.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Savory Glazed Chicken Thighs with Mashed Potatoes & Broccoli
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 2 Tbsps Soy Glaze
  • ¾ lb Golden Potatoes
  • ½ lb Broccoli
  • 2 Tbsps Butter
  • 2 cloves Garlic
  • 1 Tbsp Ketchup
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Labneh 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, then 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 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, ketchup, sugar, vinegar, and 1/4 cup of water

Roast the broccoli
2 Roast the broccoli

Line a sheet pan with 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 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 to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and labneh. 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 medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 165°F.

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. Serve the cooked chicken with the mashed potatoes and roasted broccoli. 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, then 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 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, ketchup, sugar, vinegar, and 1/4 cup of water

2 Roast the broccoli

Line a sheet pan with 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 14 to 16 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

Meanwhile, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and labneh. 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 medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 165°F.

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. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the finished glaze. Enjoy! 

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