CategoryChefs Choice, Chicken, Main Courses, Meat
This Balsamic Glazed Chicken with Roasted Garlic Mashed Potatoes is a sweet and savory dish that combines tender, pan-seared chicken breast coated in a rich balsamic glaze with creamy mashed potatoes infused with roasted garlic. The balsamic glaze adds a deep tangy-sweet richness, making this dish perfect for an elegant dinner or a comforting weeknight meal.
For the Balsamic Glazed Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp olive oil
2 cloves garlic (minced)
½ cup balsamic vinegar
2 tbsp honey (or maple syrup)
1 tbsp Dijon mustard
1 tsp soy sauce
1 tsp fresh thyme (or ½ teaspoon dried thyme)
1 tbsp unsalted butter (for finishing)
For the Roasted Garlic Mashed Potatoes
4 large Yukon Gold or Russet potatoes (peeled and cubed)
1 whole head of garlic
2 tbsp olive oil
4 tbsp unsalted butter
½ cup heavy cream (or whole milk)
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, for extra depth)
For Garnish
Fresh thyme leaves
Extra balsamic glaze drizzle
Roast the Garlic
1
- Preheat the Oven:
- Set to 400°F (200°C).
- Prepare the Garlic:
- Slice the top off a whole head of garlic, drizzle with olive oil, and wrap in foil.
- Roast Until Golden:
- Bake for 35-40 minutes, until cloves are soft.
- Let cool, then squeeze out the roasted garlic.
Make the Mashed Potatoes
2
- Boil the Potatoes:
- In a large pot, cover cubed potatoes with water and add a pinch of salt.
- Boil for 15-20 minutes until fork-tender.
- Mash with Roasted Garlic:
- Drain potatoes and mash with roasted garlic, butter, and heavy cream.
- Season and Finish:
- Add salt, pepper, and nutmeg, then mix until creamy.
Cook the Chicken
3
- Season the Chicken:
- Sprinkle chicken breasts with salt, pepper, and smoked paprika.
- Pan-Sear Until Golden:
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 5-6 minutes per side, until browned and cooked through.
- Remove and Rest:
- Transfer chicken to a plate while making the glaze.
Make the Balsamic Glaze
4
- Sauté Garlic:
- In the same skillet, add minced garlic and cook for 30 seconds.
- Add the Glaze Ingredients:
- Stir in balsamic vinegar, honey, Dijon mustard, soy sauce, and thyme.
- Simmer for 3-5 minutes, until thickened.
- Finish with Butter:
- Stir in butter for extra richness.
- Coat the Chicken:
- Return chicken to the pan and coat with the glaze.
Assemble and Serve
5
- Plate the Dish:
- Spoon mashed potatoes onto plates.
- Top with glazed chicken breasts.
- Garnish and Drizzle:
- Sprinkle with fresh thyme.
- Drizzle with extra balsamic glaze for extra flavor.
- Pair with a Side:
- Serve with steamed green beans, roasted Brussels sprouts, or a fresh salad.
Pro Tips
6
- For Extra Caramelization: Let the balsamic glaze simmer longer for a thicker, more concentrated sauce.
- Make It Dairy-Free: Swap butter for olive oil and use coconut milk instead of heavy cream.
- For a Crispier Chicken: Dredge in a light flour coating before searing.
Ingredients
For the Balsamic Glazed Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp olive oil
2 cloves garlic (minced)
½ cup balsamic vinegar
2 tbsp honey (or maple syrup)
1 tbsp Dijon mustard
1 tsp soy sauce
1 tsp fresh thyme (or ½ teaspoon dried thyme)
1 tbsp unsalted butter (for finishing)
For the Roasted Garlic Mashed Potatoes
4 large Yukon Gold or Russet potatoes (peeled and cubed)
1 whole head of garlic
2 tbsp olive oil
4 tbsp unsalted butter
½ cup heavy cream (or whole milk)
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, for extra depth)
For Garnish
Fresh thyme leaves
Extra balsamic glaze drizzle
Directions
Roast the Garlic
1
- Preheat the Oven:
- Set to 400°F (200°C).
- Prepare the Garlic:
- Slice the top off a whole head of garlic, drizzle with olive oil, and wrap in foil.
- Roast Until Golden:
- Bake for 35-40 minutes, until cloves are soft.
- Let cool, then squeeze out the roasted garlic.
Make the Mashed Potatoes
2
- Boil the Potatoes:
- In a large pot, cover cubed potatoes with water and add a pinch of salt.
- Boil for 15-20 minutes until fork-tender.
- Mash with Roasted Garlic:
- Drain potatoes and mash with roasted garlic, butter, and heavy cream.
- Season and Finish:
- Add salt, pepper, and nutmeg, then mix until creamy.
Cook the Chicken
3
- Season the Chicken:
- Sprinkle chicken breasts with salt, pepper, and smoked paprika.
- Pan-Sear Until Golden:
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 5-6 minutes per side, until browned and cooked through.
- Remove and Rest:
- Transfer chicken to a plate while making the glaze.
Make the Balsamic Glaze
4
- Sauté Garlic:
- In the same skillet, add minced garlic and cook for 30 seconds.
- Add the Glaze Ingredients:
- Stir in balsamic vinegar, honey, Dijon mustard, soy sauce, and thyme.
- Simmer for 3-5 minutes, until thickened.
- Finish with Butter:
- Stir in butter for extra richness.
- Coat the Chicken:
- Return chicken to the pan and coat with the glaze.
Assemble and Serve
5
- Plate the Dish:
- Spoon mashed potatoes onto plates.
- Top with glazed chicken breasts.
- Garnish and Drizzle:
- Sprinkle with fresh thyme.
- Drizzle with extra balsamic glaze for extra flavor.
- Pair with a Side:
- Serve with steamed green beans, roasted Brussels sprouts, or a fresh salad.
Pro Tips
6
- For Extra Caramelization: Let the balsamic glaze simmer longer for a thicker, more concentrated sauce.
- Make It Dairy-Free: Swap butter for olive oil and use coconut milk instead of heavy cream.
- For a Crispier Chicken: Dredge in a light flour coating before searing.
Notes
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