Introduction

Garlic Herb Chicken is a simple yet flavorful dish that combines tender chicken breasts with a savory garlic and herb rub. Paired with creamy mashed potatoes and a rich pan sauce, this recipe is perfect for a comforting homemade dinner.

The image shows a white plate with two distinct layers. The bottom layer is a thick, creamy mound of mashed potatoes with a slightly chunky texture visible. On top sits a thick, round piece of meat with a dark, crispy, and textured crust that looks seasoned with herbs and spices. A glossy brown sauce is drizzled over both the meat and the mashed potatoes, pooling slightly around the base of the dish. Small flecks of green herbs are sprinkled lightly over the whole dish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
2 tablespoons butter
1 cup chicken broth
2 pounds russet potatoes
½ cup heavy cream
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Instructions

Step 1: Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. In a small bowl, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently so it adheres to the meat. Let the chicken rest at room temperature for 10 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the pan and sear without moving them for 5-6 minutes until a deep golden-brown crust forms. Flip the chicken and cook for another 5-6 minutes. Add butter to the pan and baste the chicken with the melted butter and pan juices. Once the internal temperature reaches 165°F, transfer the chicken to a plate and tent with foil.
Step 3: In the same skillet with the remaining drippings, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and begins to caramelize, about 2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and thickens slightly. Taste and adjust seasoning with salt and pepper.
Step 4: While the chicken cooks, peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. Drain well and return to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
Step 5: Spoon a generous portion of mashed potatoes onto each plate as a bed for the chicken. Place one chicken breast on top and drizzle the reduced pan sauce over the chicken and around the plate. Garnish with additional fresh herbs if desired and serve immediately.

Tips & Variations

For extra juicy chicken, brine the breasts in salted water for 30 minutes before cooking.
If chicken breasts are thick, pound them to an even thickness to ensure uniform cooking.
Substitute dried herbs by using half the amount if fresh herbs are unavailable.
For a thicker pan sauce, add a cornstarch slurry. For a thinner sauce, add more broth.

Storage

Store leftover chicken and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of broth or cream to keep mashed potatoes creamy. The pan sauce can be reheated separately and drizzled over the chicken before serving.

How to Serve

The dish shows two main layers on a white plate sitting on a white marbled surface. The bottom layer is a soft, creamy mashed potato that looks fluffy and slightly uneven in texture, with small green herb specks mixed in. On top of the mashed potatoes, there is a thick piece of dark, crusted meat with a rough texture from herbs and spices, glazed with a shiny brown sauce that drips slightly over the edges and onto the mashed potatoes. Small green herbs are sprinkled on top of the meat for garnish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What internal temperature should the chicken reach?

The chicken should reach an internal temperature of 165 degrees Fahrenheit to ensure it is fully cooked and safe to eat.

Can I use other types of potatoes for the mash?

Russet potatoes work best for a creamy mash, but Yukon Gold potatoes can be used for a richer texture. Avoid waxy potatoes as they may not mash as smoothly.