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! Everyone goes nuts for this one.
I often struggle with what to make for dinner in the in-between months. Especially from summer to fall. Of course I love all the corn, tomatoes, zucchini, and basil I can get my hands on, but by the time September rolls around, I’m ready for squash and cozy curries. The weather is often still in the 80s though, so that can be problematic. 🙂 Enter this grilled balsamic chicken with basil mashed potatoes! It takes some of the best summer flavors, and meshes them with cozy mashed potatoes. It’s the perfect transitional meal!
One of my favorite parts of this dish is the garlicky roasted tomatoes.
I make them often in a bunch of different meals, just because they’re so simple and so delicious. This one, this one, and this one being a few faves.
It’s a perfect way to use up tomatoes that are on their last leg too. Roast them up with crushed garlic cloves, olive oil, salt, and pepper for 15 minutes, and that’s it. They’re outstandingly good and add a nice little acidity and sweetness to this dish.
Arguably the best part of this dish: the basil mashed potatoes!
I know it doesn’t seem intuitive to add basil to mashed potatoes, but trust me on this one. I had them several years ago in one of those local meal prep delivery services meals, and I knew I had to re-create them at home. I don’t know why it’s taken me so long to share them with you, but they are so, so good. And very garlicky too. 🙂
All you need:
- yukon gold potatoes
- salted butter
- garlic
- whole milk
- sour cream or full-fat Greek yogurt
- basil
- salt & pepper
I like to make garlic butter to stir into them, and also steep the milk with a garlic clove for extra garlic flavor. The best!
Here’s a quick rundown on how to make this balsamic grilled chicken and basil mashed potatoes:
- Marinate the chicken. I prefer chicken breasts, but you can also use thighs. For the marinade, all you need is balsamic vinegar, olive oil, garlic, honey, dijon mustard, Italian seasoning, red pepper flakes, salt, and pepper. I marinate my chicken overnight, but a few hours will also work in a pinch!
- Boil your potatoes. I like to leave the skin on, because I like a rustic, textured mashed potato. You can certainly peel them if that’s not your jam!
- Meanwhile, make the garlic butter and steep your milk. Sauté a bunch of garlic in butter, and then heat your milk on low heat with a smashed garlic clove to let the flavor infuse. It really makes a difference!
- Make the garlic roasted tomatoes. Cherry tomatoes, crushed garlic cloves, olive oil, salt, and pepper + a 400℉ oven for a about 15 minutes is all it takes!
- Mash the potatoes. Add in the garlic butter, garlicky steeped milk, sour cream, salt, pepper, and chopped basil.
- Grill the chicken. You can use an outdoor grill or grill pan, either will work. Cooking the chicken in a cast iron would also be fine! Be sure to let the chicken rest for 10 minutes after cooking.
- Assemble. A nice pile of mashed potatoes, sliced grilled chicken, garlicky roasted tomatoes, fresh basil, a drizzle of balsamic glaze, a sprinkle of flaky salt, and freshly cracked black pepper. Divine!
If you love this recipe, you will also love:
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Arugula Farro Salad with Garlic Roasted Tomatoes, Eggplant, and Smoked Mozzarella
Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts
Garlic Roasted Tomato Chicken Sausage Zucchini Noodles
Mushroom and Garlic Roasted Tomato Spaghetti Carbonara
Grilled Lemon Garlic Chicken Thighs with Whipped Feta
Grilled Salmon with Marinated Zucchini Greek Salad
5 Ingredient Grilled Flank Steak
Cranberry Beef Stew with Mascarpone Mashed Potatoes
Garlic and Herb Cheesy Mascarpone Mashed Potatoes with Crispy Shallots
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Grilled Balsamic Chicken with Basil Mashed Potatoes
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! Everyone goes nuts for this one.
Ingredients
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
- pinch of red pepper flakes
For the basil mashed potatoes
- 3 pounds yukon gold potatoes, cut into large chunks
- 4 cloves garlic, divided
- 1/2 cup whole milk
- 4 tablespoons salted butter
- 1/3 cup sour cream or full-fat Greek yogurt
- 1 teaspoon salt
- 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
For serving
- fresh basil
- balsamic glaze
- flaky sea salt
- freshly cracked black pepper
Instructions
Begin by marinating the chicken. In a gallon sized bag or large bowl, whisk together the balsamic vinegar, olive oil, garlic, honey, dijon, Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken and marinate overnight or for at least 4 hours.
Once chicken has marinated, make the mashed potatoes. Add the potatoes to a large pot and cover with water. Season the water liberally with a couple of big pinches of salt. Bring to a boil and cook for 20 minutes or so, or until potatoes are fork tender.
While potatoes are boiling, heat the milk and one of the garlic cloves in a small saucepan over medium-high heat until it comes to a simmer (watch carefully, the milk can burn quickly!). Once simmering, reduce heat to medium-low, and let the milk and garlic steep for 15-20 minutes, while the potatoes are cooking. Once finished, discard the garlic cloves.
Heat the butter in a medium saucepan over medium heat and add the remaining 3 garlic cloves (finely chopped). Sauté for a minute or so, until fragrant. Set aside.
Make the garlic roasted tomatoes. Preheat oven to 400℉. Place tomatoes and smashed garlic cloves on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
Once potatoes are finished cooking, drain. Add back into the pot with the steeped milk, garlic butter mixture, sour cream, salt, and pepper. Mash until desired consistency has been reached. Stir in the basil. Season to taste with additional salt and pepper, if needed.
Preheat your grill to medium - high heat. Grill the chicken for 4-5 minutes per side, depending on the size until cooked through. Let rest for 10 minutes before slicing.
To serve, arrange the sliced grilled chicken on a pile of mashed potatoes. Scatter with a spoonful of the garlicky roasted tomatoes. Finish with fresh basil leaves, a drizzle of balsamic glaze, a sprinkle of flaky salt, and freshly cracked black pepper to taste. Enjoy!
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