Introduction

This Garlic Herb Chicken recipe features juicy, pan-seared chicken breasts coated in a flavorful mix of fresh herbs and garlic. Served atop creamy mashed potatoes and finished with a rich, sticky balsamic glaze, it’s a comforting meal that’s perfect for any night of the week.

Garlic Herb Chicken with Balsamic Glaze and Creamy Mashed Potatoes Recipe - Recipe Image

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 and season both sides generously with salt and pepper. In a small bowl, mix together the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken, pressing gently to adhere. Let rest at room temperature for 10 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear without moving for 5-6 minutes until a golden-brown crust forms. Flip and cook another 5-6 minutes. Add butter to the pan and baste the chicken with melted butter and pan juices. When the chicken reaches 165°F internally, transfer to a plate and tent with foil.
Step 3: Using the same skillet, add brown sugar and balsamic vinegar. Stir over medium heat until sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up browned bits. Simmer 5-7 minutes until sauce reduces by half and thickens slightly. Season with salt and pepper to taste.
Step 4: While the chicken cooks, peel and cut potatoes into even chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook 15-20 minutes until fork-tender. Drain well, then return to pot. Add butter and heavy cream, mash until smooth and creamy. Season with salt and pepper.
Step 5: To serve, spoon mashed potatoes onto plates to create a bed for the chicken. Place each 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 flavor, marinate the chicken in the herb and garlic mixture for up to 2 hours before cooking.
Swap russet potatoes for Yukon Gold for a naturally creamier mash.
Add a splash of lemon juice to the glaze for a bright, tangy twist.
Use fresh rosemary alongside thyme for a more aromatic herb profile.

Storage

Store leftover chicken and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to keep the chicken moist and the potatoes creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and a juicy result. If using frozen, thaw completely before seasoning and cooking.

How can I tell when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure the juices run clear and there is no pink meat.

Garlic Herb Chicken with Balsamic Glaze and Creamy Mashed Potatoes Recipe

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This Garlic Herb Chicken recipe features juicy, seared chicken breasts rubbed with a fresh garlic and herb mixture, finished with a rich balsamic glaze. Served over creamy mashed russet potatoes, this comforting dish combines savory herbs and a sweet-tangy sauce for a perfect weeknight or weekend meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Herb Rub

4 boneless skinless chicken breasts
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
Salt and pepper, to taste

Cooking and Sauce

3 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
2 tablespoons brown sugar
1 tablespoon balsamic vinegar

Mashed Potatoes

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

Instructions

Prepare and season chicken: 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.
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 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 degrees Fahrenheit, transfer chicken to a plate and tent with foil.
Create the glaze: 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.
Make mashed potatoes: 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. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
Assemble and serve: 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, ensuring each guest gets plenty of that delicious sticky glaze.

Notes

Ensure chicken reaches an internal temperature of 165°F for safe consumption.
Use fresh herbs for the best flavor in the herb rub and garnish.
For creamier mashed potatoes, adjust heavy cream quantity to preference.
Use a meat thermometer to monitor doneness accurately.
You can substitute russet potatoes with Yukon gold for a slightly different texture.

Keywords: Garlic herb chicken, seared chicken breasts, balsamic glaze, mashed potatoes, easy dinner recipe, stovetop chicken