Garlic Herb Chicken with Basamic Glazed Sauce and Mashed Potatoes Recipe
This Garlic Herb Chicken recipe features tender, juicy chicken breasts seasoned with fresh garlic, parsley, and thyme, seared to golden perfection, and topped with a luscious balsamic glaze. Served alongside creamy mashed potatoes made with russet potatoes and rich heavy cream, this dish blends vibrant herbs with comforting flavors for an elegant yet easy-to-make meal.
- 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 Seasoning
- 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 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
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare and season chicken: Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides. In a small bowl, mix minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently to adhere. Let the chicken rest at room temperature for 10 minutes to absorb the flavors.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan carefully 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, then baste the chicken with melted butter and pan juices. When the internal temperature reaches 165°F, transfer chicken to a plate and tent with foil to keep warm.
- Create the glaze: In the same skillet with drippings, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up browned bits from the pan bottom. Simmer for 5-7 minutes until sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper to taste.
- Make mashed potatoes: While chicken cooks, peel and cut potatoes into chunks. Place in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce to a simmer and cook 15-20 minutes until potatoes are fork-tender. Drain well and return potatoes to pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper.
- Assemble and serve: Spoon mashed potatoes onto plates as a bed for the chicken. Place a chicken breast on top, then drizzle generously with the balsamic glaze. Garnish with extra fresh herbs if desired and serve immediately while hot to enjoy the sticky, flavorful sauce.
Notes
- Letting the chicken rest at room temperature before cooking helps it cook evenly.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- The balsamic glaze can be prepared ahead and reheated gently before serving.
- For extra flavor, add a splash of garlic-infused olive oil when mashing the potatoes.
- Fresh herbs can be substituted or added, such as rosemary or oregano, based on preference.
Keywords: Garlic herb chicken, seared chicken, balsamic glaze, creamy mashed potatoes, easy dinner recipe, skillet chicken
