Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes

Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes is a well-balanced, flavorful dinner that brings together savory, tangy, creamy, and juicy all on one plate. The chicken is marinated in a rich balsamic glaze, the mashed potatoes are buttery and full of fresh herbs, and the roasted tomatoes burst with sweetness—making every bite incredibly satisfying.

Why You’ll Love This Recipe

I love how this meal feels both comforting and elegant. The balsamic marinade gives the chicken a deep, caramelized flavor, while the herbed mashed potatoes are creamy and fresh. The roasted tomatoes add a bright, juicy pop that pulls everything together. It’s a great choice for weeknights, dinner parties, or even meal prep since all the components hold up beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the balsamic grilled chicken:

• Boneless, skinless chicken breasts or thighs

• Balsamic vinegar

• Olive oil

• Garlic, minced

• Dijon mustard

• Honey or maple syrup

• Salt and pepper

• Dried Italian herbs (optional)

For the herbed mashed potatoes:

• Russet or Yukon Gold potatoes, peeled and cubed

• Butter

• Milk or cream

• Garlic (optional, for roasting or sautéing)

• Fresh herbs (like parsley, chives, or thyme)

• Salt and pepper

For the roasted tomatoes:

• Cherry or grape tomatoes

• Olive oil

• Garlic, minced or sliced

• Salt and pepper

• Fresh basil or oregano (optional, for garnish)

Directions

1. Marinate the chicken: I whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, pepper, and herbs. I pour the marinade over the chicken and let it sit for at least 30 minutes (or overnight for deeper flavor).

2. Roast the tomatoes: I preheat the oven to 400°F (200°C), toss the tomatoes with olive oil, garlic, salt, and pepper, and roast them for 20–25 minutes until soft and blistered.

3. Cook the mashed potatoes: While the tomatoes roast, I boil the potatoes until fork-tender, then drain and mash them with butter, warm milk or cream, salt, pepper, and chopped fresh herbs.

4. Grill the chicken: I heat a grill or skillet over medium-high heat and cook the chicken for about 5–6 minutes per side, or until cooked through and nicely charred. I let it rest for a few minutes before slicing.

5. Assemble the plate: I spoon a serving of herbed mashed potatoes onto each plate, top with sliced grilled chicken, and spoon the roasted tomatoes on the side or right over the top. A sprinkle of herbs or drizzle of extra balsamic reduction finishes it off beautifully.

Servings and timing

This recipe serves 4. It takes about 20 minutes to prep, 30 minutes to marinate (or longer if planning ahead), and around 30 minutes to cook everything. Total time is about 1 hour, including marination.

Variations

Sometimes I add roasted vegetables like asparagus or zucchini to the plate for extra color and nutrients. I’ve also used balsamic glaze to drizzle over the finished dish for more tangy sweetness. For a lower-carb version, I swap the potatoes with cauliflower mash, and for a dairy-free option, I use olive oil or plant-based butter in the mash.

Storage/Reheating

I store the chicken, potatoes, and tomatoes in separate airtight containers in the fridge for up to 3 days. To reheat, I warm everything in the microwave or on the stovetop, adding a splash of milk to the potatoes if they get too thick. This meal also makes great leftovers.

FAQs

Can I bake the chicken instead of grilling it?

Yes. I bake it at 400°F (200°C) for 20–25 minutes, or until it reaches an internal temp of 165°F. I broil it for the last few minutes for a bit of char.

What herbs are best in the mashed potatoes?

I love using fresh chives, parsley, or thyme. Dill and rosemary work too—just a little goes a long way.

Can I use store-bought balsamic glaze?

Absolutely. It’s a quick way to add extra flavor at the end. I drizzle it over the chicken or even the tomatoes.

How do I make this meal ahead?

I marinate the chicken and prep the potatoes ahead of time. On the day of serving, I grill the chicken, reheat the mash, and roast the tomatoes fresh.

What’s the best potato variety for creamy mash?

Yukon Golds give the smoothest, creamiest texture with a rich flavor. Russets work well too for a fluffier mash.

Conclusion

Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes is one of my go-to meals when I want something flavorful, satisfying, and beautiful on the plate. It’s balanced, simple to prepare, and always delivers bold, fresh flavor with just the right mix of comfort and brightness. Whether for family dinner or a casual gathering, this dish always impresses.

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