Garlic Herb Chicken with Mashed Potatoes and Caramelized Pan Sauce Recipe
This Garlic Herb Chicken recipe features juicy boneless, skinless chicken breasts seasoned with fresh garlic, parsley, and thyme, seared to a golden crust and finished with a luscious buttery pan sauce made with balsamic vinegar and brown sugar. Served atop creamy mashed russet potatoes enriched with butter and heavy cream, this comforting, savory dish is perfect for a hearty family dinner or special occasion meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken
- 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
- Salt and pepper, to taste
For the Sauce
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
For the Mashed Potatoes
- 2 pounds russet potatoes
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare and Season Chicken: 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. Let rest at room temperature for 10 minutes.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan without crowding and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip and cook another 5-6 minutes. Add butter and baste the chicken with melted butter and pan juices. Cook until internal temperature reaches 165°F. Remove chicken, tent with foil, and set aside.
- Make the Pan Sauce: In the same skillet with drippings, add brown sugar and balsamic vinegar. Stir over medium heat for about 2 minutes until sugar dissolves and caramelizes. Pour in chicken broth and scrape up browned bits. Simmer for 5-7 minutes until sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper.
- Cook the Potatoes: While chicken cooks, peel and cut potatoes into chunks. Place in large pot, cover with salted cold water. Bring to boil, then simmer 15-20 minutes until fork-tender. Drain potatoes thoroughly.
- Mash the Potatoes: Return drained potatoes to pot. Add butter and heavy cream, mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble and Serve: Spoon mashed potatoes onto plates to create a bed. Place one chicken breast on top. Drizzle with generous amounts of the reduced pan sauce. Garnish with fresh herbs if desired. Serve immediately while hot.
Notes
- For extra juicy chicken, brine breasts in salted water for 30 minutes before cooking.
- The internal temperature of chicken should reach 165°F for food safety.
- If chicken breasts are very thick, pound to an even thickness for uniform cooking.
- Pan sauce thickness can be adjusted using cornstarch slurry to thicken or more broth to thin.
- Substitute fresh herbs with half the amount of dried herbs if fresh aren’t available.
Keywords: Garlic herb chicken, seared chicken breast, creamy mashed potatoes, pan sauce, balsamic glaze, easy dinner, herb butter chicken
