Introduction

Garlic Herb Chicken is a flavorful and comforting dish featuring juicy chicken breasts coated in a fragrant garlic and herb rub, seared to perfection, and topped with a rich balsamic glaze. Served alongside creamy mashed potatoes, it makes for a satisfying meal that’s perfect for any night of the week.

A white plate holds a thick bed of creamy mashed potatoes, soft and fluffy with small green herb specks mixed in. Sitting on top is a large piece of dark brown, crispy meat with a coarse herb and spice crust. A rich, dark brown sauce is poured over the meat and spills onto the mashed potatoes, adding a glossy shine. The plate is placed 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. Season both sides generously with salt and pepper. In a small bowl, combine the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken, 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 until shimmering. Add the chicken breasts and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip and cook another 5-6 minutes. Add butter to the pan and baste the chicken with melted butter and pan juices. Once the internal temperature reaches 165°F, transfer to a plate and tent with foil.

Step 3: In the same skillet, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth, scraping browned bits from the bottom. Simmer for 5-7 minutes until sauce reduces by half and thickens. Season with salt and pepper.

Step 4: Meanwhile, peel and cut potatoes into chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce to simmer and cook 15-20 minutes until tender. Drain well, return to pot, add butter and heavy cream, then mash until smooth. Season with salt and pepper.

Step 5: To serve, spoon mashed potatoes onto plates as a base. Place a chicken breast on top and drizzle generously with the balsamic glaze. Garnish with extra fresh herbs if desired. Serve immediately while hot.

Tips & Variations

For extra flavor, marinate the chicken in the garlic herb mixture for up to 2 hours before cooking.

Swap russet potatoes for Yukon Gold for a creamier mashed potato texture.

Add a splash of white wine to the glaze for a more complex sauce.

Use fresh thyme sprigs and parsley leaves as garnish to enhance presentation.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw them before seasoning and cooking to ensure even cooking and proper browning.

How can I make the mashed potatoes creamier?

Use warm heavy cream and butter when mashing, and avoid overworking the potatoes to keep them smooth and fluffy.

Dinner

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