alsamic Grilled Chicken with Basil Mashed Potatoes (Roasted Tomatoes!)

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!)

1. 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.
2. I add the boneless, skinless chicken breasts to the bag or bowl, ensuring they are well coated in the marinade.
3. 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

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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!
7. 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

1. I preheat my oven to 400°F (200°C).
2. On a rimmed baking sheet, I place the cherry tomatoes and the smashed garlic cloves.
3. I toss them with 2 teaspoons of olive oil and season with salt and pepper.
4. I roast for 15 minutes, or until the tomatoes have burst, shriveled slightly, and look a bit caramelized around the edges.
5. I discard the roasted garlic cloves (or save them for another use, like spreading on bread!).

Grill the Chicken

1. I preheat my outdoor grill or a stovetop grill pan to medium-high heat.
2. I remove the chicken breasts from the marinade, letting any excess drip off (discard the used marinade).
3. 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.
4. 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

1. To serve this beautiful Balsamic Grilled Chicken meal, I arrange a generous pile of the warm basil mashed potatoes on each plate.
2. I top the potatoes with slices of the grilled balsamic chicken.
3. I scatter a spoonful of the garlicky roasted tomatoes around the chicken and potatoes.
4. 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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