Introduction

Garlic Herb Chicken is a flavorful and comforting dish featuring juicy, herb-rubbed chicken breasts seared to perfection and served with creamy mashed potatoes. A rich balsamic glaze ties everything together, making it perfect for a satisfying weeknight dinner or casual gathering.

Garlic Herb Chicken with Caramelized Balsamic Pan Sauce 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, mix the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently so it sticks. 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 without moving them and sear for 5-6 minutes until a deep golden crust forms. Flip the chicken and cook another 5-6 minutes. Add butter to the pan and baste the chicken with melted butter and juices. When the internal temperature reaches 165°F, transfer chicken to a plate and cover with foil to rest.
Step 3: In the same skillet, add brown sugar and balsamic vinegar. Stir constantly over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up any browned bits from the pan. Simmer for 5-7 minutes until the sauce reduces by half and thickens slightly. Season with salt and pepper to taste.
Step 4: While the chicken cooks, peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold salted water. Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are fork-tender. Drain well, return to the pot, add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper.
Step 5: To serve, spoon mashed potatoes onto each plate as a bed. Place a chicken breast on top, then drizzle generously with the reduced pan sauce. Garnish with extra fresh herbs if desired and serve immediately while hot.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the herb rub.
Substitute thyme with rosemary or oregano for a different herb profile.
Use Yukon Gold potatoes for a naturally creamier mash.
If preferred, chicken thighs can be used instead of breasts, adjusting cooking time accordingly.

Storage

Store leftover chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. Reheat the glaze separately to drizzle fresh sauce over the chicken before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken in the garlic herb mixture up to 24 hours in advance. Cook the chicken and mashed potatoes fresh for best texture and flavor, but leftovers store well for a quick meal later.

What if I don’t have fresh herbs?

You can substitute dried parsley and thyme, using about one-third of the fresh amount. Add them to the garlic before rubbing on the chicken to allow the flavors to infuse.

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

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★★★★★

4.9 from 121 reviews

This Garlic Herb Chicken recipe features juicy, seared chicken breasts infused with fresh garlic, parsley, and thyme, served on a bed of creamy mashed potatoes and topped with a rich, tangy balsamic glaze. A perfect combination of savory and slightly sweet flavors, this dish is ideal for a comforting yet elegant dinner.

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

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
Salt and pepper, to taste

Mashed Potatoes

2 pounds russet potatoes
½ 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

Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
Resting the chicken before searing helps the herb flavors infuse better.
Use russet potatoes for fluffy, creamy mashed potatoes.
Can substitute heavy cream with half-and-half for a lighter version.
The balsamic glaze can be made ahead and warmed before serving.

Keywords: Garlic Herb Chicken, seared chicken, balsamic glaze, mashed potatoes, easy dinner recipe, skillet chicken