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Garlic Herb Chicken with Balsamic Glaze and Creamy Mashed Potatoes Recipe

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4.9 from 556 reviews

A flavorful Garlic Herb Chicken recipe featuring seared chicken breasts coated with a savory garlic, parsley, and thyme rub, served atop creamy mashed russet potatoes and drizzled with a sweet and tangy balsamic brown sugar glaze. This dish combines rich, buttery textures and vibrant herbs for a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

For the 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

For the Mashed Potatoes

  • 2 pounds russet potatoes
  • ½ cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper, to taste

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 so it adheres to the meat. Let the chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.
  2. 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°F (74°C), transfer chicken to a plate and tent with foil.
  3. 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.
  4. 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.
  5. 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

  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Letting the chicken rest with the herb rub helps enhance flavor.
  • Use a thermometer to check doneness for perfectly cooked chicken breasts.
  • Russet potatoes work best for fluffy mashed potatoes but Yukon Golds can be a good substitute.
  • Adjust the amount of cream and butter in mashed potatoes to your preferred creaminess and richness.
  • The balsamic glaze can be made ahead and reheated gently before serving.

Keywords: Garlic Herb Chicken, Seared Chicken Breast, Mashed Potatoes, Balsamic Glaze, Easy Dinner, Skillet Chicken

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