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Garlic Herb Chicken with Balsamic Glaze and Mashed Potatoes Recipe

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★★★★★

4.5 from 116 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithdylan.com/garlic-herb-chicken-with-balsamic-glaze-and-mashed-potatoes-recipe/