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Balsamic Onion Chicken
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Balsamic Onion Chicken

Balsamic Onion Chicken

with Mashed Potatoes and Garlicky Kale

Balsamic vinegar is fantastic in more than just salads. It has rich notes that lend themselves brilliantly to a wide array of uses. In this recipe, jammy caramelized onions are simmered in the deep brown liquid, becoming meltingly tender. When spooned over chicken breasts, they seem to infuse each bite with juiciness and tangy flavor. Few toppings are capable of elevating a classic meal of meat, potatoes, and veg so far beyond the ordinary.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

1 unit

Red Onion

1 unit

Roma Tomato

4 ounce


2 clove


12 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

5 teaspoon

Balsamic Vinegar

12 ounce

Chicken Breasts

Not included in your delivery

2 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil

½ teaspoon





Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber8 g
Protein47 g
Cholesterol185 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Medium Pan
Large Pan
Paper Towel
Large Bowl
Plastic Wrap



Wash and dry all produce. Halve, peel, and thinly slice onion. Core and finely chop tomato. Remove and discard tough stems and ribs from kale; roughly chop leaves. Chop garlic. Cut potatoes into 1-inch cubes and place in a medium pot with enough water to cover by 2 inches.

Mash Potatoes

Bring potatoes to a boil. Cook until tender, about 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash to desired consistency. Stir in Parmesan, sour cream, and 1 TBSP butter. (TIP: If needed, add cooking water 1-2 TBSP at a time to create a creamy consistency.) Season with salt and pepper. Cover pot and set aside.

Make Onion Jam

Meanwhile, heat another 1 TBSP butter and a drizzle of olive oil in a medium pan over medium heat (we used nonstick). Add onion, ½ tsp sugar, and a pinch of salt and pepper. Cook, tossing occasionally, until softened, about 10 minutes. Increase heat to medium high. Stir in tomato, vinegar, and ⅓ cup tap water. Cook until jammy, 3-5 minutes. Season with salt and pepper; set aside.

Cook Chicken

While onion cooks, pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 6-8 minutes per side. Transfer to pan with onion jam. Keep covered off heat until ready to serve.

Cook Kale

Place kale and 1 TBSP tap water in a large microwave-safe bowl. Cover bowl with plastic wrap. Microwave on high until tender, about 3 minutes. Carefully remove wrap. Heat a drizzle of olive oil in large pan used for chicken over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in kale and any liquid in bowl. Cook until liquid evaporates, 1-2 minutes.

Finish and Serve

Season kale with salt and pepper. Divide mashed potatoes, kale, and chicken between plates. Spoon onion jam over chicken and serve.