Description
A comforting dish featuring seared garlic herb chicken atop creamy mashed potatoes, perfect for cozy nights or impressing guests.
Ingredients
Scale
- 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
Instructions
- Begin by patting the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- In a small bowl, combine the minced garlic, chopped parsley, and thyme leaves. Rub this aromatic herb mixture all over the chicken breasts, pressing gently to ensure it sticks. Let the chicken rest at room temperature for about 10 minutes.
- In a large skillet, heat the olive oil over medium-high heat until it starts to shimmer. Carefully place the chicken breasts in the pan and sear them without moving for about 5–6 minutes.
- Flip the chicken and let it cook for an additional 5–6 minutes on the other side. Add the butter to the pan and use a spoon to baste the chicken with the melted butter.
- Once the internal temperature of the chicken reaches 165 degrees Fahrenheit, transfer the chicken to a plate and tent with foil to keep warm.
- In the same skillet with the leftover drippings, add the brown sugar and balsamic vinegar. Stir continuously over medium heat for about 2 minutes until the sugar dissolves.
- Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Bring to a simmer and allow it to cook for 5–7 minutes until it reduces by half.
- While the chicken is cooking, peel and chop the russet potatoes into evenly-sized chunks. Cover with cold salted water and bring to a boil. Reduce to a simmer and cook for 15–20 minutes.
- Drain the potatoes thoroughly and return to the pot. Add the butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
- On each serving plate, spoon a generous portion of mashed potatoes. Place one chicken breast on top, then drizzle the pan sauce generously over the chicken. Garnish with extra herbs, if desired.
Notes
For added flavor, try marinating the chicken overnight. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 135mg