Description

This Garlic Herb Chicken recipe features tender, juicily seared chicken breasts infused with a flavorful garlic, parsley, and thyme rub. The chicken is glazed with a rich, slightly sweet balsamic reduction and served atop creamy, buttery mashed potatoes, making for a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

Chicken and Herb Rub

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
Salt and pepper, to taste

Glaze Sauce

2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 cup chicken broth

Mashed Potatoes

2 pounds russet potatoes
Half 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

Letting the chicken rest with the herb rub at room temperature allows better flavor absorption and even cooking.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
For extra creamy mashed potatoes, warm the heavy cream before adding.
If the glaze becomes too thick, stir in a little more chicken broth to loosen it up.
Fresh herbs for garnish enhance presentation and add a fresh aroma.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

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