Introduction

This Garlic Herb Chicken recipe features juicy, tender chicken breasts seared to golden perfection and glazed with a rich balsamic and brown sugar sauce. Paired with creamy mashed potatoes, it makes a comforting and flavorful meal perfect for any night of the week.

Garlic Herb Chicken with Balsamic Glaze and 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 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 to allow the flavors to develop.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts carefully in the pan and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip the chicken and cook another 5-6 minutes. Add butter to the pan and baste the chicken with the melted butter and pan juices. When the internal temperature reaches 165°F, transfer the chicken to a plate and tent with foil.
Step 3: 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 thickens slightly. Taste and adjust seasoning with salt and pepper.
Step 4: Meanwhile, 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, reduce to a simmer, and cook for 15-20 minutes until potatoes are fork-tender. Drain well and return to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
Step 5: To serve, spoon a generous portion of mashed potatoes onto each plate as a bed. Place one chicken breast on top, then drizzle the warm balsamic glaze over the chicken and around the plate. Garnish with extra fresh herbs if desired and serve immediately while hot.

Tips & Variations

Letting the chicken rest after rubbing it with herbs helps the flavors penetrate and results in a more fragrant dish.
For a richer flavor, swap half of the chicken broth with white wine when making the glaze.
Use a potato masher or a hand mixer to achieve your preferred mashed potato texture, whether chunky or silky smooth.
Add a pinch of smoked paprika or red pepper flakes to the herb rub for a subtle smoky heat.

Storage

Store leftover chicken and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat or in the microwave, adding a splash of broth to keep it moist. Warm mashed potatoes in the microwave or on the stovetop, stirring occasionally and adding a little milk or cream if needed.

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 the best texture. If using frozen, thaw completely in the refrigerator before starting.

What can I substitute for fresh herbs if I don’t have them?

Dried herbs can be used in a pinch; use about one-third of the amount of fresh herbs called for. For example, 1 teaspoon dried parsley and 1 teaspoon dried thyme would substitute for the fresh amounts in this recipe.

Garlic Herb Chicken with Balsamic Glaze and Mashed Potatoes Recipe

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This Garlic Herb Chicken recipe features juicy, pan-seared chicken breasts rubbed with fresh garlic, parsley, and thyme, then glazed with a rich balsamic and brown sugar sauce. Served over creamy mashed potatoes made with russet potatoes and heavy cream, this dish combines savory herbs and a slightly sweet, tangy glaze for a comforting, restaurant-quality meal that’s easy to prepare at home.

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

Ingredients

Scale

Chicken and Herb Mixture

4 boneless skinless chicken breasts
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves

For Cooking and Glaze

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 (8 tablespoons) heavy cream
2 tablespoons butter

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 to adhere. Let rest at room temperature for 10 minutes to allow flavors to penetrate.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts carefully in the pan and sear without moving for 5-6 minutes until a deep 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. Cook until chicken reaches an internal temperature of 165°F. Transfer chicken to a plate and tent with foil.
Create the glaze: In the same skillet, add brown sugar and balsamic vinegar to the remaining drippings. Stir continuously over medium heat until sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape browned bits from the pan. Bring to a simmer and cook 5-7 minutes until sauce reduces by half and becomes syrupy. Adjust seasoning with salt and pepper to taste.
Make mashed potatoes: Peel and cut potatoes into even chunks. Place in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to simmer. Cook 15-20 minutes until fork-tender. Drain and return potatoes to pot. Add butter and heavy cream, mash until smooth and creamy. Season with salt and pepper to taste.
Assemble and serve: Spoon mashed potatoes onto each plate as a bed. Place one chicken breast over the 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.

Notes

Use a meat thermometer to ensure chicken is safely cooked to 165°F.
Letting the chicken rest after seasoning helps flavors deepen.
For extra creaminess, add a splash more heavy cream or a dollop of sour cream to mashed potatoes.
You can substitute thyme and parsley with your favorite fresh herbs like rosemary or basil.
Serve with steamed vegetables for a balanced meal.

Keywords: Garlic Herb Chicken, Pan-Seared Chicken, Balsamic Glaze, Mashed Potatoes, Comfort Food, Easy Dinner