Garlic Herb Chicken with Caramelized Balsamic Pan Sauce and Creamy Mashed Potatoes Recipe
This Garlic Herb Chicken recipe features tender, juicy chicken breasts seared to a golden brown and infused with fresh garlic, parsley, and thyme. Served atop creamy mashed potatoes and drizzled with a luscious balsamic-brown sugar pan sauce, it’s an elegant yet comforting meal perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- Salt and pepper, to taste
For the Pan Sauce
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 cup chicken broth
For the Mashed Potatoes
- 2 pounds russet potatoes
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. In a small bowl, mix minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture over the chicken breasts, pressing to adhere. Let rest at room temperature for 10 minutes to absorb the flavors.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts carefully in the pan and sear without moving 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 melted butter and pan juices. Cook until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- Make the pan sauce: In the same skillet, add brown sugar and balsamic vinegar. Stir continuously over medium heat for about 2 minutes until sugar dissolves and begins to caramelize. Pour in chicken broth and scrape browned bits from the pan. Simmer for 5-7 minutes until the sauce thickens and reduces by half. Season with salt and pepper to taste.
- Cook the potatoes: While chicken cooks, peel and cut potatoes into even chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and return potatoes to pot.
- Mash the potatoes: Add butter and heavy cream to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble and serve: Spoon mashed potatoes onto plates to create a bed for the chicken. Place each chicken breast on top, then drizzle generously with the reduced pan sauce. 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.
- Ensure the internal temperature of chicken reaches 165°F for food safety.
- If chicken breasts are thick, pound them to an even thickness for consistent cooking.
- To thicken the pan sauce further, add a small cornstarch slurry; for a thinner sauce, add more chicken broth.
- Fresh herbs give the best flavor, but dried herbs can be used at half the quantity.
Keywords: Garlic Herb Chicken, Mashed Potatoes, Pan Sauce, Sautéed Chicken, Comfort Food, Easy Dinner Recipe
