Introduction

This Garlic Herb Chicken recipe offers tender, flavorful chicken breasts topped with a rich, sticky balsamic glaze. Paired with creamy mashed potatoes, it’s a comforting and elegant meal perfect for any night of the week.

The image shows a large, crispy piece of dark brown meat with a slightly charred crust and green herbs sprinkled on top, resting on a thick bed of creamy white mashed potatoes. The mashed potatoes have a smooth texture with small lumps and are lightly garnished with chopped herbs as well. Rich, glossy brown gravy is drizzled over both the meat and the mashed potatoes, pooling slightly around the base. The food is served on a simple white plate sitting on a white marbled surface. 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

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 the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently so it adheres. 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. Place the chicken breasts in the pan and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip and cook for another 5-6 minutes. Add butter and baste the chicken with the melted butter and pan juices. Once 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 continuously over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up browned bits. Simmer for 5-7 minutes until the sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper.
Step 4: Meanwhile, peel and cut potatoes into 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 to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
Step 5: Serve by spooning mashed potatoes onto each plate to form a bed. Place a chicken breast on top and drizzle generously with the reduced pan sauce. 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.
The pan sauce can be thickened with a cornstarch slurry or thinned with additional broth.
Substitute fresh herbs with half the amount of dried herbs if fresh are not available.

Storage

Store leftover chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. The sauce can be reheated separately and poured over before serving to keep flavors fresh.

How to Serve

A close-up view of a plate with two layers: the bottom layer is creamy white mashed potatoes with a soft, slightly chunky texture, spread thickly across the plate. The top layer is a dark brown, crispy crusted piece of meat or fish, covered in a rich, thick brown sauce that drips over the mashed potatoes. Small bits of green herbs are sprinkled on top and around the dish. The plate is white, set 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 bone-in chicken breasts for this recipe?

Yes, but cooking times will be longer. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.

What can I serve instead of mashed potatoes?

This chicken pairs well with roasted vegetables, rice, or a simple green salad if you prefer a lighter or grain-based side.