Introduction

This Garlic Herb Chicken recipe pairs juicy, perfectly seared chicken breasts with a rich, tangy balsamic glaze. Served over creamy mashed potatoes, it’s a comforting and flavorful meal that’s easy enough for weeknights but special enough for guests.

A white plate holds a thick base layer of creamy mashed potatoes with a soft, fluffy texture and some green herb flakes sprinkled throughout. On top of the mashed potatoes is a large piece of dark brown, crispy crusted meat with a slightly rough texture and a shiny glaze, likely from a rich sauce that also pools around the base of the potatoes. The sauce is deep brown and glossy, adding a moist look to the dish, while small bits of herbs are visible on the meat’s crust, giving a fresh touch. The whole dish is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

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 together the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken, pressing gently to adhere. Let the chicken rest at room temperature for 10 minutes to absorb the flavors.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts carefully and sear without moving them for 5-6 minutes until a deep golden-brown crust forms. Flip and cook for 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, add brown sugar and balsamic vinegar to the remaining drippings. Stir over medium heat until the sugar dissolves and begins to caramelize, about 2 minutes. Pour in the 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 to taste with salt and pepper.
Step 4: While the chicken cooks, peel and cut the potatoes into even chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until 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.
Step 5: To serve, spoon mashed potatoes onto each plate as a bed for the chicken. Place a chicken breast on top and drizzle generously with the reduced balsamic glaze. Garnish with additional fresh herbs if desired and serve immediately while hot.

Tips & Variations

For extra flavor, marinate the chicken in the garlic herb mixture for up to 2 hours before cooking.
Use Yukon Gold potatoes instead of russets for a creamier mashed potato texture.
Swap fresh herbs for dried if needed—use one-third of the amount and add with the garlic rub.
To make this dish dairy-free, replace butter and cream with olive oil and a splash of chicken broth for the mashed potatoes.

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 with a splash of water or broth to keep it moist. Warm mashed potatoes in the microwave or on the stovetop, adding a little cream or butter to restore creaminess.

How to Serve

A thick, round piece of crispy, dark brown meatloaf sits on top of a large, uneven mound of creamy white mashed potatoes with small bits visible inside. The mashed potatoes serve as the bottom layer, with the meatloaf as the top layer, both covered lightly with a shiny, rich-looking brown gravy that pools at the bottom on a shallow white plate. Small green herb flakes are sprinkled over the meatloaf and mashed potatoes. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but adjust the cooking time as bone-in chicken usually takes longer to cook through. Use a meat thermometer and cook until the internal temperature reaches 165°F.

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

Dried herbs work well too. Use about one-third the amount of fresh herbs called for, and add them with the garlic rub to infuse flavor into the chicken.