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Garlic Herb Chicken with Caramelized Balsamic Pan Sauce and Creamy Mashed Potatoes Recipe

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★★★★★

4.6 from 133 reviews

This Garlic Herb Chicken recipe features juicy, tender chicken breasts infused with a garlic and fresh herb rub, seared to a golden crust, and finished with a buttery balsamic glaze. Paired with creamy mashed potatoes enriched with butter and heavy cream, this comforting dish is perfect for an elegant weeknight dinner or a special occasion.

Ingredients

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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
  • 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

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. In a small bowl, combine the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture evenly over the chicken breasts, pressing gently to adhere. Let the chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.
  2. Sear the chicken: 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 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. Check that the internal temperature reaches 165°F, then transfer the chicken to a plate and tent with foil to keep warm.
  3. Make the pan sauce: In the same skillet with the remaining drippings, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in the chicken broth and scrape up any browned bits from the bottom. 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.
  4. Prepare mashed potatoes: While cooking the chicken, peel and cut the potatoes into evenly sized chunks. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce heat to a simmer and cook for 15-20 minutes until tender when pierced with a fork. Drain well and return potatoes to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
  5. Plate and serve: Spoon a generous portion of mashed potatoes onto each plate to form a bed. Place one chicken breast on top of the potatoes. Drizzle the reduced pan sauce over the chicken and around the plate. Garnish with additional fresh herbs if desired. Serve immediately while hot.

Notes

  • For extra juicy chicken, brine the breasts in salted water for 30 minutes before cooking.
  • The internal temperature of chicken should reach 165°F for food safety.
  • If your chicken breasts are very thick, pound them to an even thickness for uniform cooking.
  • The pan sauce can be thickened by adding a cornstarch slurry or thinned by adding more broth.

Keywords: Garlic Herb Chicken, Chicken Breasts, Mashed Potatoes, Balsamic Glaze, Easy Dinner, Skillet Chicken

Find it online: https://tastemadebyclara.com/garlic-herb-chicken-with-caramelized-balsamic-pan-sauce-and-creamy-mashed-potatoes-recipe/