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