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Garlic Herb Chicken

A cozy, easy weeknight meal featuring tender chicken breasts seared to perfection and served over creamy mashed potatoes with a sticky pan sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts If breasts are uneven, pound them to even thickness.
  • 3 tablespoons olive oil Use a good quality olive oil for flavor.
  • 4 cloves garlic, minced Mince fresh garlic or press it for more aroma.
  • 2 tablespoons fresh parsley, chopped Chop just before using for bright color.
  • 1 tablespoon fresh thyme leaves Fresh thyme gives a subtle earthy lift.
  • 2 tablespoons butter Add toward the end of searing for basting.
  • 1 cup chicken broth Use low-sodium broth for better control of salt.
For the Mashed Potatoes
  • 2 pounds russet potatoes Cut into even chunks to cook evenly.
  • 1/2 cup heavy cream Warm slightly before adding for a silkier mash.
  • 2 tablespoons brown sugar Helps balance the balsamic and gives a sticky finish.
  • 1 tablespoon balsamic vinegar Adds bright acidity to the sauce.

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and season with salt and pepper on both sides.
  2. In a small bowl, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts.
  3. Let the chicken rest at room temperature for 10 minutes.
Cooking the Chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Place the chicken breasts in the pan and sear for 5-6 minutes until golden brown.
  3. Flip and cook for another 5-6 minutes. Add butter and baste the chicken.
  4. Check internal temperature; once it reaches 165°F, transfer to a plate and tent with foil.
Making the Sauce
  1. In the same skillet, add brown sugar and balsamic vinegar. Stir until the sugar dissolves.
  2. Pour in chicken broth, scrape browned bits, and bring to a simmer. Cook for 5-7 minutes until slightly syrupy.
Preparing the Mashed Potatoes
  1. Peel and cut the potatoes into chunks and boil in salted water for 15-20 minutes until fork-tender.
  2. Drain and return potatoes to the pot. Add butter and heavy cream, then mash until smooth.
  3. Season with salt and pepper to taste.
Serving
  1. Spoon a generous portion of mashed potatoes onto each plate, place chicken on top, and drizzle with sauce.
  2. Garnish with fresh herbs if desired and serve immediately.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Sauce can be stored separately for reheating.