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Garlic Herb Chicken with Caramelized Balsamic Pan Sauce and Creamy Mashed Potatoes Recipe

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★★★★★

4.7 from 66 reviews

This Garlic Herb Chicken recipe features tender, juicy chicken breasts rubbed with a fresh garlic and herb mixture, seared to a beautiful golden brown, and served with creamy mashed potatoes and a rich, caramelized balsamic pan sauce. Perfectly balanced with the earthy flavors of thyme and parsley, this comforting meal is quick to prepare and ideal for a satisfying dinner.

Ingredients

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Chicken and Herb Mixture

  • 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 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar

Mashed Potatoes

  • 2 pounds russet potatoes
  • ½ cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. In a small bowl, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently to help it adhere. Let the chicken rest at room temperature for 10 minutes to allow the flavors to infuse.
  2. Sear the chicken: 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 and cook for another 5-6 minutes. Add butter to the pan and baste the chicken with the melted butter and pan juices. Cook until the internal temperature reaches 165°F, then transfer the chicken to a plate and tent with foil.
  3. Make the pan sauce: Using the same skillet with the 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 pan bottom. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper to taste.
  4. Prepare mashed potatoes: While the chicken cooks, peel and cut potatoes into evenly sized chunks. Place 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 fork-tender. Drain well and return potatoes to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
  5. Plate and serve: Spoon a generous portion of mashed potatoes onto each plate to create a bed. Place one chicken breast on top of the potatoes. Drizzle the reduced pan sauce generously over the chicken and around the plate. Garnish with extra fresh herbs if desired, and serve immediately while hot to enjoy the flavorful sticky glaze.

Notes

  • For extra juicy chicken, brine the breasts in salted water for 30 minutes before cooking.
  • The internal temperature of the chicken should reach 165°F for food safety.
  • If chicken breasts are very thick, pound them to an even thickness for uniform cooking.
  • The pan sauce can be thickened by adding a cornstarch slurry or thinned by adding more broth.
  • Fresh herbs provide the best flavor, but dried herbs can be substituted at half the quantity.

Keywords: garlic herb chicken, seared chicken breast, mashed potatoes, balsamic glaze, pan sauce, easy dinner recipe

Find it online: https://bakedbylisa.com/garlic-herb-chicken-with-caramelized-balsamic-pan-sauce-and-creamy-mashed-potatoes-recipe/