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Garlic Herb Chicken cooked to perfection with fresh herbs and spices

Garlic Herb Chicken

A flavorful one-pan dinner featuring seasoned chicken breasts cooked in a rich garlic herb sauce, complemented by creamy mashed potatoes.
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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: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts You can use chicken thighs instead.
  • 3 tablespoons olive oil For searing the chicken.
  • 4 cloves garlic, minced To flavor the chicken.
  • 2 tablespoons fresh parsley, chopped For the herb rub.
  • 1 tablespoon fresh thyme leaves For the herb rub.
  • 2 tablespoons butter For basting.
  • 1 cup chicken broth For the sauce.
  • 2 tablespoons brown sugar To balance the sauce.
  • 1 tablespoon balsamic vinegar Adds depth to the sauce.
For the Mashed Potatoes
  • 2 pounds russet potatoes Yukon Gold is also a great choice.
  • 1/2 cup heavy cream For creaminess in the mash.

Method
 

Preparation
  1. Pat dry the chicken breasts with paper towels. Season them generously 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, pressing gently so it adheres.
  3. Let the chicken rest at room temperature for 10 minutes.
  4. Peel and cut the potatoes into chunks, cover with salted water, and bring to a boil.
Cooking the Chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and sear without moving for 5-6 minutes until a deep golden-brown crust forms.
  2. Flip the chicken and cook for another 5-6 minutes. Add butter to the pan, basting the chicken with the melted butter and pan juices.
  3. Once the internal temperature reaches 165°F, transfer the chicken to a plate and tent with foil.
  4. In the same skillet, add brown sugar and balsamic vinegar. Stir for about 2 minutes until the sugar dissolves and begins to caramelize.
  5. Pour in chicken broth, scraping up browned bits. Simmer for 5-7 minutes until the sauce reduces by half and becomes slightly syrupy. Adjust seasoning to taste.
Cooking the Mashed Potatoes
  1. Simmer the potatoes in boiling water for 15-20 minutes until fork-tender. Drain and return to the pot.
  2. Add butter and heavy cream, then mash until smooth. Season with salt and pepper.
Serving
  1. Serve by spooning a generous portion of mashed potatoes on each plate. Top with chicken and drizzle with pan sauce. Garnish with fresh herbs.

Notes

Leftovers can be stored in an airtight container for 3-4 days in the fridge, or frozen for up to three months. Reheat in the oven or microwave.