Description
This Garlic Herb Chicken recipe features juicy, seared chicken breasts infused with fresh garlic, parsley, and thyme, topped with a rich balsamic glaze. It’s served alongside creamy homemade mashed potatoes, making for a comforting and flavorful 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
- 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
- For best flavor, allow the chicken to rest with the herb rub before cooking.
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety and juiciness.
- Russet potatoes provide the creamiest mashed potatoes but Yukon Golds can be used as an alternative.
- Adjust the glaze sweetness or acidity by varying the brown sugar and balsamic vinegar to taste.
- Leftover sauce can be stored and reheated to add moisture to other dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Garlic Herb Chicken, Seared Chicken, Balsamic Glaze, Mashed Potatoes, Comfort Food, Dinner Recipe
