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, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts, pressing gently so it adheres. 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 and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip and cook another 5-6 minutes. Add butter and baste the chicken with 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 with remaining drippings, add brown sugar and balsamic vinegar. Stir over medium heat until sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up browned bits. Simmer for 5-7 minutes until sauce reduces by half and thickens. Season with salt and pepper.

Step 4: While chicken cooks, peel and cut potatoes into chunks. Place in a pot, cover with cold salted water, and bring to a boil. Simmer 15-20 minutes until fork-tender. Drain and return to pot. Add butter and heavy cream, mash until smooth. Season with salt and pepper.

Step 5: Spoon mashed potatoes onto plates to form a bed. Place a chicken breast on top. Drizzle the reduced pan sauce generously over the chicken and around the plate. Garnish with additional fresh herbs if desired. Serve immediately.

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 texture in the mashed potatoes.

Swap fresh thyme for rosemary or oregano depending on your preference.

Add a splash of white wine to the pan sauce for a more complex flavor.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper searing. If using frozen, thaw completely in the refrigerator before starting.

How can I tell when the chicken is fully cooked?

The most reliable way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part to check that the juices run clear and the meat is no longer pink.