Balsamic Glazed Chicken with Roasted Garlic Mashed Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Balsamic Glazed Chicken Breasts

1. Pat the 2 pounds of chicken breasts dry, then season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. 3 min
2. Whisk together ½ cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 3 minced garlic cloves in a small bowl. 3 min
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high until shimmering. 2 min
4. Timing-sensitive step. Sear the chicken breasts for 5–6 minutes per side until deep golden brown, turning only once — do not move them early. 12 min
5. Timing-sensitive step. Reduce heat to medium-low, pour the balsamic glaze mixture over the chicken, and add 4 thyme sprigs; cook 4–5 minutes, turning the chicken once, until the glaze thickens and coats the breasts and an instant-read thermometer reads 165°F. 5 min
6. Timing-sensitive step. Remove the pan from heat, add 1 tablespoon unsalted butter, and tilt the pan to baste the chicken with the glossy glaze for 1 minute.
7. Transfer the chicken to a cutting board and rest for 5 minutes before slicing. 5 min
8. Slice the chicken against the grain, arrange on a platter, and spoon any remaining pan glaze over the top; discard the thyme sprigs. 2 min

Roasted Garlic Mashed Potatoesbase

1. Preheat the oven to 400°F. 10 min
2. Trim the top ¼ inch off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast at 400°F for 40 minutes until the cloves are golden and completely soft. 40 min
3. While the garlic roasts, peel and cut 2½ pounds of russet potatoes into 2-inch chunks, place in a large pot, cover with cold salted water by 1 inch, and bring to a boil. 12 min
4. Boil the potatoes for 18–20 minutes until completely tender when pierced with a fork, then drain thoroughly and return to the pot. 20 min
5. Squeeze the roasted garlic cloves out of their skins into the pot with the drained potatoes. 2 min
6. Add 4 tablespoons unsalted butter, ½ cup warmed whole milk, and ¼ cup warmed heavy cream to the pot, then mash until smooth and creamy. 4 min
7. Season with 1 teaspoon kosher salt and ¼ teaspoon white pepper, taste, and adjust; cover the pot to keep warm until serving. 2 min

Sautéed Green Beans with Lemon and Almondsside

1. Trim the ends from 1 pound of fresh green beans, thinly slice 2 garlic cloves, and zest and juice 1 lemon. 5 min
2. Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering, then add the green beans and ½ teaspoon kosher salt and sauté for 4–5 minutes, tossing frequently, until bright green and just starting to blister. 5 min
3. Timing-sensitive step. Add the sliced garlic and 3 tablespoons sliced almonds to the skillet and cook for 1–2 minutes, stirring constantly, until the garlic is golden and the almonds are toasted. 2 min
4. Remove from heat, add the lemon zest, 1 tablespoon lemon juice, and ¼ teaspoon red pepper flakes (optional), and toss to coat; transfer to a serving dish. 2 min