Introduction

This Garlic Herb Chicken recipe is a flavorful and comforting dish perfect for any weeknight dinner. Tender chicken breasts are infused with fresh herbs and garlic, then pan-seared to a golden crust and finished with a rich balsamic glaze. Served atop creamy mashed potatoes, it’s a meal that’s both elegant and easy to prepare.

The dish shows two layers on a white plate placed on a white marbled surface. The bottom layer is creamy mashed potatoes with a soft, fluffy texture and white color, spread evenly in a round shape. On top of it sits a thick, dark brown, and slightly crispy piece of meat with a peppery crust and some green herb bits scattered on the surface. A rich brown gravy sauce is poured over both the meat and mashed potatoes, adding a shiny and moist look. 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

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, mix minced garlic, chopped parsley, and thyme leaves. Rub the herb mixture all over the chicken breasts, pressing gently to adhere. Let rest at room temperature for 10 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the pan without moving them, cooking 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. When the internal temperature reaches 165°F, transfer chicken to a plate and tent with foil.
Step 3: In the same skillet, add brown sugar and balsamic vinegar. Stir over medium heat until sugar dissolves and starts to caramelize, about 2 minutes. Pour in chicken broth and scrape up browned bits from the pan. Simmer for 5-7 minutes until sauce reduces by half and thickens slightly. Season with salt and pepper to taste.
Step 4: Peel and cut potatoes into even chunks. Place in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender. Drain well and return to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper.
Step 5: Serve by spooning mashed potatoes onto plates, creating a bed for the chicken. Place one chicken breast on top and drizzle generously with the reduced pan sauce. Garnish with extra fresh herbs if desired. Serve immediately while hot.

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 for uniform cooking.
The pan sauce can be thickened with a cornstarch slurry or thinned by adding more chicken broth.

Storage

Store leftover chicken and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to retain moisture. The sauce can be reheated separately and poured over before serving.

How to Serve

A white plate holds a thick layer of creamy mashed potatoes at the bottom, showing a slightly lumpy texture with hints of herbs mixed in. On top of the mashed potatoes is a large, browned patty or meatloaf with a dark, crispy crust covered in a rich, glossy brown sauce that drips down onto the mashed potatoes. Small bits of green herbs are sprinkled over the top and around the dish, adding a fresh touch. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper texture. If using frozen, thaw completely before preparing.

What can I substitute for heavy cream in the mashed potatoes?

You can use whole milk, half-and-half, or a dairy-free milk alternative to lighten the mashed potatoes. Adjust the quantity to achieve your desired creaminess.