Description
Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes is the perfect dish for anyone looking to bring comfort food to the dinner table while still impressing guests with a sophisticated flavor profile.
Ingredients
Scale
- 1½ lbs boneless chicken breasts or thighs
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon whole-grain mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 3 lbs yellow potatoes, peeled and chunked
- ½ cup warm whole milk or half-and-half
- 5 tablespoons butter
- ⅓ cup sour cream or plain Greek yogurt
- 2 garlic cloves, cooked and mashed
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ cup chopped fresh herbs (parsley, basil, or chives)
- 2 cups cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- 1 garlic clove, lightly crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh herbs, chopped for serving
- Balsamic glaze for drizzling
- Flaky salt and black pepper for seasoning
Instructions
- Start by making the marinade for the chicken. In a large bowl, whisk together the balsamic vinegar, olive oil, maple syrup (or brown sugar), whole-grain mustard, Italian seasoning, smoked paprika, salt, black pepper, crushed red pepper flakes, and minced garlic until well combined. Then, add the chicken pieces to the bowl, making sure they are well coated in the marinade. For the best flavor, cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 4 hours, or overnight if you have the time.
- While the chicken is marinating, preheat your oven to 400°F (200°C). Take your cherry or grape tomatoes and place them in a bowl. Drizzle with olive oil and add the sliced shallot, crushed garlic, salt, and pepper. Toss everything together until the tomatoes are evenly coated. Spread them out on a baking sheet in a single layer and roast them in the preheated oven for about 18–20 minutes, or until the tomatoes are soft and caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the peeled and chunked yellow potatoes. Cook them until fork-tender, which should take about 20 minutes.
- To your cooked potatoes, add the butter, warm milk, sour cream (or Greek yogurt), mashed garlic, salt, and black pepper. Using a potato masher, mash everything together until creamy and smooth.
- Once your potatoes are ready and the tomatoes have been roasted, it’s time to grill the chicken. Preheat your grill or grill pan over medium-high heat. Once it’s hot, place the marinated chicken on the grill. Cook each side for about 4–6 minutes, or until the chicken is fully cooked and has nice grill marks.
- Now that everything is cooked, it’s time to assemble your plates. Start by spooning a generous portion of herbed mashed potatoes onto each plate. Place slices of grilled chicken on top, then add a serving of roasted tomatoes alongside. Drizzle everything with balsamic glaze, and finish off with a sprinkle of fresh herbs, flaky salt, and freshly cracked black pepper for an extra touch.
Notes
For added flavor, try grilling the chicken with fresh herbs or lemon slices. Make sure to check the internal temperature of the chicken; it should reach 165°F (74°C) to be safe for consumption.
- Prep Time: 30 minutes (plus marination time)
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: Approximately 800 mg
- Protein: 40 g