Get ready for a truly show-stopping meal that’s packed with incredible flavor: Grilled Balsamic Chicken served with creamy Basil Mashed Potatoes and sweet, garlicky Roasted Tomatoes! This dish is the perfect blend of comforting and fresh, featuring juicy balsamic-marinated grilled chicken, fluffy mashed potatoes infused with fresh basil and garlic, and vibrant roasted cherry tomatoes. I absolutely love how all these components come together – it feels like an elegant restaurant meal but is totally achievable at home. While the original inspiration might hint at transitional seasons, I find these flavors are perfect for a special spring dinner or weekend gathering, especially now in early May! It’s simple enough for a weeknight if you prep ahead, but definitely lovely enough to serve to guests. Everyone goes nuts for this one!
Why You’ll Love This Balsamic Grilled Chicken Meal
- Incredible Flavor Combination: Juicy balsamic chicken, creamy basil mashed potatoes, and sweet roasted tomatoes create a symphony of tastes.
- Elegant Yet Approachable: Looks and tastes gourmet but the steps are straightforward.
- Perfect for Entertaining: A complete, impressive meal that’s sure to wow your guests.
- Comforting & Fresh: Balances hearty mashed potatoes and chicken with bright basil, tomato, and balsamic notes.
- Customizable: Easy to adjust seasonings or side components.
Ingredients for Balsamic Grilled Chicken with Basil Mashed Potatoes
Here’s what you’ll need for this delicious multi-component meal. The full list with measurements is in the recipe card below.
Balsamic Grilled Chicken
- Boneless, skinless chicken breasts (Meat)
- Balsamic vinegar (Acid)
- Extra virgin olive oil (Oil)
- Garlic, finely chopped or pressed (Aromatic)
- Honey (Sweetener)
- Dijon mustard (Condiment)
- Italian seasoning (Spice Blend)
- Salt (Seasoning)
- Freshly cracked black pepper (Spice)
- Pinch of red pepper flakes (Spice)
Basil Mashed Potatoes
- Yukon gold potatoes, cut into large chunks (Vegetable)
- Garlic cloves, divided (Aromatic)
- Whole milk (Dairy)
- Salted butter (Fat)
- Sour cream or full-fat Greek yogurt (Dairy)
- Salt (Seasoning)
- Freshly cracked black pepper (to taste) (Spice)
- Fresh basil, chopped (Herb)
Garlic Roasted Tomatoes
- Cherry tomatoes (Vegetable/Fruit)
- Garlic cloves, smashed (Aromatic)
- Olive oil (Oil)
- Salt (Seasoning)
- Pepper (Spice)
For Serving
- Fresh basil leaves (Garnish)
- Balsamic glaze (Condiment)
- Flaky sea salt (Seasoning)
- Freshly cracked black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific flavors in this Balsamic Grilled Chicken meal, but feel free to adapt:
- Different Protein: Use boneless, skinless chicken thighs for the grill, or even pork tenderloin medallions marinated in the balsamic mixture.
- Herb Variations: Use rosemary or thyme in the mashed potatoes instead of basil.
- Add Cheese to Potatoes: Stir some grated Parmesan or white cheddar into the mashed potatoes.
- Different Tomatoes: Use grape tomatoes or even larger tomatoes cut into wedges for roasting.
- Spicy Kick: Add more red pepper flakes to the chicken marinade or a dash of hot sauce to the mashed potatoes.
How to Make Balsamic Grilled Chicken with Basil Mashed Potatoes
Making this impressive meal involves a few key components. Let’s break it down:
Marinate the Chicken (Plan Ahead!)
- This is where the flavor starts! In a gallon-sized zip-top bag or a large bowl, I whisk together all the marinade ingredients: the balsamic vinegar, extra virgin olive oil, finely chopped/pressed garlic, honey, Dijon mustard, Italian seasoning, salt, pepper, and the pinch of red pepper flakes.
- I add the boneless, skinless chicken breasts to the bag or bowl, ensuring they are well coated in the marinade.
- I seal the bag (or cover the bowl) and let the chicken marinate in the refrigerator overnight, or for at least 4 hours. The longer it marinates, the more flavorful it will be!
Make the Basil Mashed Potatoes
- Cook Potatoes: I add the cubed Yukon gold potatoes to a large pot and cover them with cold water. I season the water liberally with a couple of big pinches of salt. I bring the water to a boil, then reduce the heat and let the potatoes simmer for about 20 minutes, or until they are fork-tender.
- Steep Milk & Garlic: While the potatoes are boiling, I heat the whole milk and one of the garlic cloves (whole or lightly smashed) in a small saucepan over medium-high heat until it just comes to a simmer. I watch carefully here, as milk can boil over or burn quickly! Once simmering, I reduce the heat to medium-low and let the milk and garlic steep for 15-20 minutes while the potatoes finish cooking. Once done, I discard the garlic clove.
- Sauté More Garlic: In a separate medium saucepan (or the same small one after removing milk), I melt the salted butter over medium heat. I add the remaining 3 garlic cloves (finely chopped for this step) and sauté for a minute or so, just until fragrant. I set this garlic butter aside.
- Mash Potatoes: Once the potatoes are fork-tender, I drain them well. I return the drained potatoes back into the hot pot they cooked in (or a large mixing bowl).
- I add the steeped milk (garlic removed), the prepared garlic butter mixture, sour cream (or Greek yogurt), 1 teaspoon of salt, and freshly cracked black pepper to taste.
- Using a potato masher, I mash everything together until it reaches my desired consistency – I like mine mostly smooth but with a few small lumps for texture!
- Finally, I stir in the freshly chopped basil. I taste and adjust seasoning with additional salt and pepper, if needed. I keep these warm.
Roast the Tomatoes
- I preheat my oven to 400°F (200°C).
- On a rimmed baking sheet, I place the cherry tomatoes and the smashed garlic cloves.
- I toss them with 2 teaspoons of olive oil and season with salt and pepper.
- I roast for 15 minutes, or until the tomatoes have burst, shriveled slightly, and look a bit caramelized around the edges.
- I discard the roasted garlic cloves (or save them for another use, like spreading on bread!).
Grill the Chicken
- I preheat my outdoor grill or a stovetop grill pan to medium-high heat.
- I remove the chicken breasts from the marinade, letting any excess drip off (discard the used marinade).
- I grill the chicken for 4-5 minutes per side, depending on the thickness of the chicken breasts, until it’s cooked through (internal temperature should reach 165°F/74°C) and has nice grill marks.
- I let the grilled chicken rest on a cutting board for 5-10 minutes before slicing it. Resting is crucial for juicy chicken!
Assemble and Serve
- To serve this beautiful Balsamic Grilled Chicken meal, I arrange a generous pile of the warm basil mashed potatoes on each plate.
- I top the potatoes with slices of the grilled balsamic chicken.
- I scatter a spoonful of the garlicky roasted tomatoes around the chicken and potatoes.
- To finish, I garnish with fresh basil leaves, a delicious drizzle of balsamic glaze, a sprinkle of flaky sea salt, and a few more turns of freshly cracked black pepper. Enjoy!
Tips and Tricks for a Perfect Meal
Here are my secrets for making this Balsamic Grilled Chicken with Basil Mashed Potatoes truly exceptional:
- Marinate Chicken Overnight: For the most flavorful and tender chicken, marinate it overnight if you have the time.
- Don’t Overcook Chicken: Use a meat thermometer to ensure perfectly cooked, juicy chicken (165°F/74°C).
- Steep Milk for Potatoes: Infusing the milk with garlic adds a lovely subtle garlic aroma to the mashed potatoes.
- Fresh Basil in Potatoes: Stirring fresh basil into the warm mashed potatoes right before serving releases its wonderful fragrance.
- Roast Tomatoes Until Burst: Roasting brings out the sweetness of the cherry tomatoes.
- Rest the Chicken: Always let grilled chicken rest before slicing to keep the juices in.
How to Serve
This dish is a fantastic complete meal! Serve the Balsamic Grilled Chicken alongside the basil mashed potatoes and roasted tomatoes as described. It’s perfect for:
- A Special Weeknight Dinner: Feels fancy but is quite manageable.
- Entertaining Guests: An impressive and delicious meal that everyone will love.
- Sunday Dinners: A comforting yet elegant family meal.
Make Ahead and Storage
Components of this meal can be made ahead:
- Chicken Marinade: Marinate chicken for up to 24 hours in the fridge.
- Mashed Potatoes: Can be made a day ahead and reheated gently on the stovetop or in the microwave (add a splash of milk to loosen). Stir in fresh basil after reheating for best flavor.
- Roasted Tomatoes: Can be roasted a day ahead and stored in the fridge. Serve cold, room temp, or briefly reheated.
- Balsamic Glaze: Store-bought or homemade glaze keeps well.
- Storage: Store leftover cooked chicken, potatoes, and tomatoes separately in airtight containers in the refrigerator for up to 3 days.
FAQs about Balsamic Grilled Chicken
- What kind of potatoes are best for mashing?
- Yukon Gold potatoes (as used) are excellent because they are naturally creamy and buttery. Russets also make fluffy mashed potatoes.
- Can I bake the chicken instead of grilling?
- Yes! Marinate as directed. Bake at 400°F (200°C) for 20-25 minutes, or until cooked through. You won’t get the grill marks, but it will still be delicious.
- What is balsamic glaze? Can I make my own?
- Balsamic glaze is simply balsamic vinegar that has been cooked down until it’s thick and syrupy, concentrating its sweetness and tang. You can buy it pre-made or easily make your own by simmering balsamic vinegar in a small saucepan until reduced by about half.
Enjoy this incredible meal of Grilled Balsamic Chicken with Basil Mashed Potatoes and roasted tomatoes! It’s a true flavor celebration.
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Grilled Balsamic Chicken with Basil Mashed Potatoes
- Prep Time: 20 minutes
- Marinating Time: 4 hours
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Chicken, Main Course, Side Dish, Dinner
- Cuisine: American, Italian-Inspired
Description
Grilled Balsamic Chicken with Basil Mashed Potatoes is the perfect transitional meal from summer to fall. Featuring creamy, garlicky mashed potatoes hinted with fresh basil, juicy balsamic grilled chicken, roasted tomatoes, and balsamic glaze to top it all off. It’s comforting, yet still feels fresh and jam-packed with flavor. Simple enough for a weeknight dinner but also lovely to serve to guests!
Ingredients
Scale
For the Balsamic Grilled Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, finely chopped or pressed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Freshly cracked black pepper, to taste
- Pinch of red pepper flakes
For the Garlic Basil Mashed Potatoes:
- 3 pounds Yukon Gold potatoes, peeled and cut into large chunks
- 4 cloves garlic, divided (1 for milk, 3 for butter)
- 1/2 cup whole milk
- 4 tablespoons salted butter
- 1/3 cup sour cream or full-fat Greek yogurt
- 1 teaspoon salt (or to taste)
- Freshly cracked black pepper, to taste
- 1/4 cup fresh basil, chopped
For the Garlic Roasted Tomatoes:
- 1 1/2 cups cherry tomatoes
- 2 cloves garlic, smashed
- 2 teaspoons olive oil
- Salt and pepper, to taste
For Serving & Garnish:
- Fresh basil leaves
- Balsamic glaze
- Flaky sea salt
- Freshly cracked black pepper
Instructions
-
Marinate the Chicken:
- In a gallon-sized Ziploc bag or a large bowl, whisk together the balsamic vinegar, 1/4 cup olive oil, finely chopped/pressed garlic (3 cloves), honey, Dijon mustard, Italian seasoning, 1 teaspoon salt, pepper, and red pepper flakes.
- Add the chicken breasts to the marinade, ensuring they are evenly coated. Seal the bag (removing excess air) or cover the bowl. Refrigerate overnight or for at least 4 hours.
-
Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Place the cherry tomatoes and smashed garlic cloves (2 cloves) on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt and pepper. Toss to coat.
- Roast for 15 minutes, or until the tomatoes have burst, shriveled slightly, and are lightly caramelized on the edges. Discard the smashed garlic cloves (or save for another use). Set tomatoes aside.
-
Make the Mashed Potatoes:
- Boil Potatoes: Place the peeled and chunked potatoes in a large pot. Cover with cold water and season the water liberally with a couple of big pinches of salt. Bring to a boil and cook for 20 minutes or so, until the potatoes are fork-tender.
- Steep Milk: While the potatoes are boiling, heat the milk and one whole garlic clove in a small saucepan over medium-high heat until it just comes to a simmer (watch carefully to prevent boiling over). Once simmering, reduce heat to medium-low and let the milk and garlic steep for 15-20 minutes while the potatoes finish cooking. Once finished, discard the garlic clove.
- Make Garlic Butter: Heat the 4 tablespoons of salted butter in a medium saucepan (or the same small one, rinsed) over medium heat. Add the remaining 3 cloves of garlic (finely chopped or minced). Sauté for about 1 minute, until fragrant. Set aside.
- Mash Potatoes: Once the potatoes are fork-tender, drain them well. Return the potatoes to the pot. Add the steeped milk (without the garlic clove), the garlic butter mixture, sour cream (or Greek yogurt), 1 teaspoon salt, and pepper. Mash until the potatoes reach your desired consistency.
- Add Basil: Stir in the chopped fresh basil. Taste and season with additional salt and pepper, if needed. Keep warm.
-
Grill the Chicken:
- Remove chicken from marinade and discard excess marinade. Preheat your grill or grill pan to medium-high heat.
- Grill the chicken for 4-5 minutes per side, depending on the thickness, until cooked through (internal temperature reaches 165°F/74°C).
- Let the grilled chicken rest for 5-10 minutes before slicing.
-
Assemble and Serve:
- Slice the rested grilled chicken.
- Arrange a generous pile of the basil mashed potatoes on each plate. Top with slices of the grilled balsamic chicken.
- Scatter a spoonful of the garlic roasted tomatoes over the chicken and potatoes.
- Finish with a garnish of fresh basil leaves, a drizzle of balsamic glaze, a sprinkle of flaky sea salt, and freshly cracked black pepper to taste. Enjoy!
Notes
- Chicken: Pounding chicken breasts to an even thickness before marinating can help them cook more evenly.
- Potatoes: Yukon Gold potatoes create creamy mashed potatoes. Russets can also be used.
- Garlic in Potatoes: Steeping a whole clove in the milk provides a subtle garlic infusion. Sautéing the other garlic cloves in butter adds a more direct garlic flavor.
- Resting Chicken: Allowing the chicken to rest after grilling is crucial for juicy results.
- Storage: Store leftover components separately in airtight containers in the refrigerator. Reheat gently.