Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes

Balsamic grilled chicken with herbed mashed potatoes and roasted tomatoes is one of my favorite meals when I want something hearty, wholesome, and packed with flavor. The chicken is juicy and tangy from the balsamic marinade, the mashed potatoes are rich and full of fresh herbs, and the roasted tomatoes add a sweet and savory finish. It’s a full plate that feels both elegant and comforting.

Why You’ll Love This Recipe

I love this recipe because it brings together simple ingredients in a way that feels totally satisfying. The balsamic marinade gives the chicken a deep, caramelized flavor, and the herbed mashed potatoes are creamy with just the right amount of freshness. Roasting the tomatoes concentrates their sweetness and makes them a perfect burst of flavor alongside everything else. It’s a balanced meal I can enjoy any night of the week.

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 brown sugar
salt
black pepper
dried oregano or thyme

For the herbed mashed potatoes:
russet or Yukon Gold potatoes
butter
heavy cream or milk
salt
black pepper
fresh herbs (such as parsley, chives, or thyme)

For the roasted tomatoes:
cherry or grape tomatoes
olive oil
salt
pepper
garlic (minced or sliced)
optional: balsamic glaze or fresh basil for garnish

Directions

For the chicken:
I whisk together balsamic vinegar, olive oil, garlic, mustard, honey, and seasonings to make the marinade.
I place the chicken in a dish or bag with the marinade and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
Once marinated, I grill the chicken over medium-high heat for about 6–7 minutes per side, or until cooked through and nicely charred. I let it rest for a few minutes before slicing.

For the mashed potatoes:
I peel and boil the potatoes in salted water until fork-tender, about 15–20 minutes.
Then I drain and mash them with butter, warm cream or milk, salt, pepper, and chopped fresh herbs until smooth and fluffy.

For the roasted tomatoes:
I toss the tomatoes with olive oil, garlic, salt, and pepper, then spread them on a baking sheet.
I roast them at 400°F for about 15–20 minutes, until they start to burst and caramelize.

I plate everything together with sliced grilled chicken, a scoop of herbed mashed potatoes, and a spoonful of roasted tomatoes on the side (or right on top).

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes to 1 hour total, including marinating and cooking time. It’s a well-rounded dinner that’s worth every minute.

Variations

Sometimes I swap the potatoes for mashed cauliflower or polenta for a lighter version. I’ve also added a splash of balsamic glaze on the chicken just before serving for more tang. For a summery twist, I add grilled zucchini or asparagus to the plate. And if I want more richness, I stir some roasted garlic or parmesan into the mashed potatoes.

storage/reheating

I store leftovers in separate airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken and tomatoes in the oven or skillet, and gently reheat the mashed potatoes with a splash of milk to keep them creamy.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs or breasts before. I just adjust the cook time and make sure they reach 165°F internally.

What’s the best herb combo for mashed potatoes?

I love using parsley and chives together, but thyme or rosemary adds great depth too. I mix and match depending on what I have.

Can I make this without a grill?

Definitely. I sear the marinated chicken in a hot skillet or grill pan, or bake it at 425°F until cooked through.

Do I need to peel the potatoes?

I usually peel them for a smooth texture, but for a rustic version, I leave the skins on—especially with Yukon Golds.

How do I keep the chicken juicy?

I don’t overcook it, and I always let it rest for a few minutes after grilling so the juices stay in. The marinade also helps lock in moisture.

Conclusion

Balsamic grilled chicken with herbed mashed potatoes and roasted tomatoes is one of those meals that checks every box—comforting, flavorful, and beautifully balanced. It’s a go-to dinner I love serving for guests or making just for myself when I want something that feels special but still easy to pull off. Once I put it all together, it looks and tastes like something right out of a restaurant.

Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes

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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes is a flavorful, wholesome meal featuring tangy, grilled chicken, creamy herb-infused potatoes, and sweet, caramelized roasted tomatoes. It’s elegant enough for guests but easy enough for weeknights.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45–60 minutes (including marinating)
• Yield: 4 servings
• Category: Main Course
• Method: Grilling/Roasting/Boiling
• Cuisine: American/European Fusion
• Diet: Halal

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp honey or brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano or thyme
• 2 lb russet or Yukon Gold potatoes, peeled and quartered
• 3 tbsp butter
• 1/3 cup heavy cream or warm milk
• Salt and black pepper, to taste (for potatoes)
• 2–3 tbsp fresh herbs (parsley, chives, or thyme), chopped
• 1 pint cherry or grape tomatoes
• 1–2 tbsp olive oil (for tomatoes)
• Salt and pepper (for tomatoes)
• 1–2 cloves garlic, minced or sliced (for tomatoes)
• Optional: balsamic glaze or fresh basil for garnish

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Instructions

1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, pepper, and oregano or thyme to make the marinade.
2. Place the chicken in the marinade, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill to medium-high heat. Grill marinated chicken for about 6–7 minutes per side, or until cooked through and nicely charred. Let rest before slicing.
4. While chicken marinates, boil potatoes in salted water until fork-tender (15–20 minutes).
5. Drain potatoes and mash with butter, warm heavy cream or milk, salt, pepper, and fresh herbs until smooth and fluffy.
6. For roasted tomatoes, toss cherry tomatoes with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15–20 minutes until they begin to burst and caramelize.
7. Plate sliced grilled chicken with a generous scoop of herbed mashed potatoes and roasted tomatoes on the side. Garnish with fresh basil or a drizzle of balsamic glaze if desired.

Notes

• Swap mashed potatoes for mashed cauliflower or creamy polenta for a lighter alternative.
• Add a splash of balsamic glaze on the chicken just before serving for extra tang and sweetness.
• Grilled zucchini or asparagus make great additional sides for a summer version.
• For extra richness, stir roasted garlic or Parmesan into the mashed potatoes.
• If you don’t have a grill, sear the chicken in a grill pan or bake at 425°F until cooked through.

Nutrition

• Serving Size: 1 plate
• Calories: 650
• Sugar: 12g
• Sodium: 590mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 5g
• Protein: 42g
• Cholesterol: 120mg