Introduction

Garlic Herb Chicken is a simple yet flavorful dish perfect for any dinner. Tender chicken breasts are rubbed with fresh herbs and garlic, then seared to a golden crust and finished with a luscious pan sauce. Served atop creamy mashed potatoes, it’s comfort food elevated.

A close-up of a dish with two layers on a white plate set on a white marbled surface; the bottom layer is a mound of creamy mashed potatoes with a smooth, slightly lumpy texture and a pale off-white color, topped with a thick dark brown sauce that pools around the edges, and the top layer is a large, browned piece of meat with a crispy, herb-crusted surface showing green flecks of herbs and a slightly charred texture, also covered lightly in the sauce. 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 and season both sides generously with salt and pepper. In a small bowl, combine the minced garlic, chopped parsley, and thyme leaves. Rub this mixture evenly over the chicken, pressing gently to adhere. Let the chicken 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 cook undisturbed for 5-6 minutes until a deep golden crust forms. Flip and cook another 5-6 minutes. Add butter to the pan and baste the chicken with the melted butter and pan juices until the internal temperature reaches 165°F. Transfer the 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 the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth, scraping up browned bits from the pan. Simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 4: Meanwhile, peel and cut potatoes into evenly sized chunks. Place in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Drain well and return to the pot.
Step 5: Add butter and heavy cream to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
Step 6: Serve each chicken breast on a bed of mashed potatoes. Drizzle generously with the pan sauce and 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.
Use dried herbs in half the amount if fresh are unavailable.
Make the pan sauce thicker by adding a cornstarch slurry or thinner by adding more broth.

Storage

Store leftover chicken and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The pan sauce can be reheated separately and poured over the chicken before serving.

How to Serve

A white plate holds a thick layer of creamy mashed potatoes as the base, soft and fluffy with a light sprinkling of green herbs. On top sits a large, dark brown, crispy crusted meat patty with a textured surface showing bits of seasoning and herbs. Surrounding and partially covering the meat and potatoes is a rich, glossy brown gravy that pools gently at the edges. The entire dish is presented on 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?

It’s best to use thawed chicken breasts for even cooking and better flavor absorption. If using frozen, thaw completely before preparing this recipe.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the breast.