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Balsamic Chicken Over Smashed Red Potatoes

If you have some chicken breasts, bacon, shallots and potatoes in your kitchen, you're more than half way to preparing an amazing feast in no time at all.

Chopped Red Skin Potatoes

I seem to always have chicken breasts and bacon in the freezer, shallots in the vegetable basket, and a few red potatoes in the pantry. These are a few staples that I mostly try to have on hand.

Who doesn’t love the taste of a good balsamic vinegar. When you reduce it as a glaze for chicken, shallots and bacon it can be a match made in culinary heaven!

This meal is definitely an indulgence. The flavors are so rich your family or dinner guests will think you cooked this all afternoon. This flavor-packed dinner can be on the table in less than an hour and let me tell you…you will NOT have leftovers!

Balsamic Chicken Over Smashed Red Potatoes


  • 6 slices lean bacon, snipped into strips with scissors
  • 8 boneless chicken breasts (or one 4 pound chicken cut into pieces)
  • 1 pound shallots, thinly sliced. (I buy mine in bulk)
  • 1 medium-sized bulb of garlic, roughly chopped (or a little less if you like)
  • 1/4 cup balsamic vinegar
  • 1 cup water
  • salt and fresh pepper to taste

Cooking Directions

  1. Cook the bacon in a deep skillet over low heat until crisp. Transfer with a slotted spoon to a paper towel lined plate. Reserve the bacon fat in the skillet.
  2. After the bacon is done cooking, add the chicken breasts to the skillet of bacon drippings and brown on both sides and mostly cooked through: You may have to do this in batches. Remove and place on a plate for later.
  3. Pour off most of the bacon grease and return to the heat.
  4. Add the shallots and saute over medium heat. Stir occasionally and saute covered, until soft and golden, about 10 minutes.Remove lid and cook for another 10 minutes.
  5. Add the garlic and 1 cup of water and allow to lightly boil for 1 minute. Return the chicken to the skillet , turning the pieces to coat them. Simmer uncovered until the chicken is completely cooked and the garlic is tender, about 20 minutes.
  6. Transfer the chicken to a serving dish. Add the balsamic vinegar to the skillet with the shallots and allow to boil until thickened. Mash the garlic a little with the back of a wooden spoon. Once thickened, pour over the chicken breasts.
  7. Sprinkle with the bacon. I like to also give a dusting of freshly ground pepper too!

Smashed Red Potatoes


  • 5 pounds red potatoes, cut in halves with skins on
  • 1 package low-fat cream cheese, cut into cubes
  • 1/3 cup skim milk
  • salt/fresh pepper

Cooking Directions

  1. Boil the potatoes until just tender and drain.
  2. Add the cream cheese, salt, pepper and milk and using a hand masher break up the pieces; I like to leave it a little chunky to give it a rustic feel.
  3. Stir lightly to combine.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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