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 to adhere. Let the chicken rest at room temperature for 10 minutes to allow the flavors to develop.

Step 2: 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 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: Using the same skillet, add brown sugar and balsamic vinegar to the drippings. Stir continuously over medium heat until the sugar dissolves and begins to caramelize, about 2 minutes. Pour in chicken broth, scraping up browned bits from the pan. Simmer for 5-7 minutes until the sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper to taste.

Step 4: While the chicken cooks, peel and cut the potatoes into evenly sized chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are 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 to taste.

Step 5: To serve, spoon a generous portion of mashed potatoes onto each plate as a bed. Place one chicken breast on top and drizzle with the reduced pan sauce. Garnish with extra fresh herbs if desired and serve immediately while hot.

Tips & Variations

For extra flavor, marinate the chicken with the garlic herb mixture overnight in the refrigerator before cooking.

Substitute fresh thyme and parsley with dried herbs if fresh is unavailable—use about one-third the amount.

Try using Yukon Gold potatoes for a naturally buttery mashed potato texture and flavor.

To make the dish gluten-free, ensure your chicken broth is gluten-free or use homemade broth.

Storage

Store any leftover chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over low heat or in the microwave to avoid drying out. Reheat mashed potatoes covered in the microwave or on the stove with a splash of cream or milk to maintain creaminess.

FAQs

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

Yes, you can use bone-in chicken breasts, but cooking times will be longer. Ensure the internal temperature reaches 165°F for safety and check doneness with a meat thermometer.

What can I use instead of heavy cream in the mashed potatoes?

You can substitute heavy cream with whole milk or half-and-half for a lighter version. For a dairy-free option, use unsweetened almond milk or another plant-based milk, adjusting quantities to achieve the desired creaminess.