This easy balsamic chicken is one of my most viewed recipes of all time! I have since updated the recipe and added a printable recipe card.
Grilled Balsamic Chicken and White Cheddar Mashed Potatoes
Yield 6 servings
Chicken breast marinated in honey and balsamic vinegar pair well with creamy white cheddar mashed potatoes and green vegetables. Topped with a thick balsamic reduction, dinner is looking good!
- Balsamic Chicken Breast
- 1 1/2 lb of chicken breast
- 1 1/2 C of balsamic vinegar
- 1/4 C of olive oil
- 1 tbsp of Italian seasoning
- 2 tbsp honey
- 1 tsp of Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp black pepper
- Balsamic Glaze
- 1 cup balsamic vinegar (doesn’t have to be expensive brand)
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/4 tsp of salt
- White Cheddar Mashed Potatoes
- 1 lb yellow potatoes
- 2 cloves of garlic, minced
- 4 tbsp butter
- 1/4 C whole milk
- 1/2 C of Shredded white cheddar cheese
- 1/4 C of shredded parmesan cheese
- 1 tsp parsley
- salt + pepper to taste
- To Prepare the chicken: Whisk all ingredients (balsamic vinegar, olive oil, Italian seasoning, Worcestershire sauce, salt and pepper) together and pour over chicken breast. Let marinate for at least an hour.
- Discard left over marinade and grill each chicken breast till cooked throughout.
- For the Balsamic Glaze: Combine balsamic vinegar, brown sugar, soy sauce, olive oil, and salt in a sauce pot.
- Simmer on low till it's a syrup like consistency. About 20 minutes.
- White Cheddar Mashed Potatoes:. Boil the potatoes in generously salted water. When they are fork-tender, drain them and pour them into a mixing bowl.(approx. 14 mins)
- Add your minced garlic, butter, milk, salt + pepper, parsley flakes, and cheese to the hot potatoes. Stir or whip!
- Spoon them into an oven safe dish and broil for 5 minutes.
Serving Size 6
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Cholesterol 79 mg
Sodium 306 mg
Total Carbohydrates 23 g
Sugars 20 g
Protein 30 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Try the balsamic chicken with my Charred Garlic Green Beans.
When I was thinking of what to cook last tonight, I wanted it to be simple, tasty, and different from my usual weekday recipes. There is a restaurant called BJ’s Brewery that serves one of my favorite entrees– Balsamic Chicken, Cheddar Mashed Potatoes, and a baby greens salad all topped with crunchy onion strings. The chicken is juicy and mildly sweet, the mashed potatoes are rich and the onion strings are sinful. (I don’t even like onions but I will eat these!) I decided I would create my own rendition of BJ’s “Culinary Creation.” The meal turned out great so I had to share it!
Jeff, the “Grill Master” is eager to throw anything and everything on the grill. I have no objections, I appreciate the help!
I’m not one to closely follow a recipe, I think I get it from my nana. I looked up several different recipes as inspiration but the final product was all my own.
Here’s what you’re going to need for the chicken: 6-7 chicken breast (I am cooking for a lineman!), 1 1/2 C of balsamic vinegar, 1/4 C of olive oil, 1 tbsp of italian seasoning, 1 tsp of worcestershire sauce, and a dash of salt and pepper.
For the Balsamic Glaze, I borrowed the recipe: Check it out here. Lea Ann has it all figured out so I thought I would just follow suit. It isn’t necessary to the dish but it does add another dimension.
It’s not the greatest picture but your goal with the glaze is to let it simmer long enough that it becomes a dark syrup-like substance.
You will need to boil the potatoes in generously salted water and when they are soft, drain them and pour them into a mixing bowl.
Add your minced garlic, butter, half and half, salt/ pepper and parsley flakes, and cheese to the hot potatoes.
After the ingredients are mixed, you could serve as is or you could take it one step further and broil them in the over for about 5 minutes.
They come out crispy on top but still creamy underneath.
While I was doing all this, Jeff was grilling the chicken breast and some asparagus for tomorrow’s lunch.
The arugula salad was the easiest part: I tossed it with a bit of balsamic vinegar and olive oil and it was ready to go. Here is the final product!
If you opted to use to the glaze, drizzle some on top of the chicken and salad!
We had some leftover chicken that I’m going to throw on top of some pesto pasta tomorrow at lunch time.
I hope this recipe was helpful! If you have any suggestions or comments, leave them below. Also, if you are interested in subscribing by e-mail, there is a place for that at the bottom of the page.
If you are looking for more weeknight recipes like this Grilled Balsamic Chicken, try my Baked Ziti or Crispy Chicken with Lemon Cream Sauce