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 and season generously with salt and pepper on both sides. In a small bowl, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently so it adheres to the meat. Let the chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

Step 2: 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 them 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. Once the internal temperature reaches 165°F (74°C), transfer chicken to a plate and tent with foil.

Step 3: In the same skillet with the remaining drippings, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and begins to caramelize, about 2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and becomes slightly syrupy. Taste and adjust seasoning with salt and pepper.

Step 4: While the chicken cooks, peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly and return the potatoes to the pot.

Step 5: Add butter and heavy cream to the potatoes, then mash until smooth and creamy. Season with salt and pepper to taste.

Step 6: Spoon a generous portion of mashed potatoes onto each plate, creating a bed for the chicken. Place one chicken breast on top of the mashed potatoes. Drizzle the reduced pan sauce generously over the chicken and around the plate. Garnish with additional fresh herbs if desired. Serve immediately while hot.

Tips & Variations

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

Swap russet potatoes for Yukon gold for a creamier texture in the mashed potatoes.

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

Include a side of steamed vegetables or a crisp salad to balance the richness of the dish.

Storage

Store leftover garlic herb chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat and warm the mashed potatoes in the microwave or on the stovetop with a splash of cream to keep them creamy. The glaze can be reheated separately and drizzled over before serving.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and the best texture. If using frozen chicken, thaw completely in the refrigerator before preparing.

How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The chicken should also be firm to the touch and juices should run clear.