Introduction

This Garlic Herb Chicken recipe combines tender, juicy chicken breasts with a fragrant blend of garlic, parsley, and thyme. Served over creamy mashed potatoes and topped with a rich balsamic glaze, it’s an easy yet elegant meal perfect for any weeknight or special occasion.

This image shows a white plate with two layers of food on a white marbled surface. The bottom layer is a thick bed of creamy mashed potatoes, light in color with small bits of herbs mixed in, creating a soft and fluffy texture. On top sits a round, seared piece of meat covered in a dark, charred crust with green herbs sprinkled over it, giving it a rough and crispy look. A rich, glossy brown sauce is poured over the meat and flows down onto the mashed potatoes, adding shine and moisture to the dish. photo taken with an iphone --ar 4:5 --v 7

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
1/2 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, mix minced garlic, chopped parsley, and thyme. Rub this herb mixture all over the chicken breasts, pressing gently to adhere. Let rest at room temperature for 10 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and sear without moving for 5-6 minutes until golden brown. 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 chicken to a plate and tent with foil.
Step 3: In the same skillet, add brown sugar and balsamic vinegar. Stir over medium heat until sugar dissolves and begins to caramelize, about 2 minutes. Pour in chicken broth and scrape up browned bits. Simmer 5-7 minutes until sauce reduces by half and thickens slightly. Season with salt and pepper.
Step 4: Meanwhile, peel and cut potatoes into even chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer 15-20 minutes until fork-tender. Drain, return to pot, add butter and heavy cream, then mash until smooth. Season with salt and pepper.
Step 5: Serve by spooning mashed potatoes onto plates, placing a chicken breast on top, and drizzling generously with the reduced pan sauce. Garnish with extra fresh herbs if desired. Serve immediately.

Tips & Variations

For extra flavor, marinate the chicken with the herb mixture for up to 2 hours before cooking.
Swap russet potatoes with Yukon gold for a naturally creamier mash.
Add a splash of white wine to the glaze for a subtle depth of flavor.
Use dried herbs if fresh aren’t available, but reduce quantity by half.

Storage

Store leftover chicken and mashed potatoes separately 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 prevent drying out. Mashed potatoes reheat well in the microwave or on the stovetop with a splash of cream or milk to restore creaminess.

How to Serve

A white plate holds a cozy dish with two layers: the bottom layer is soft mashed potatoes, creamy white with small lumps and sprinkled lightly with green herbs; on top sits a thick, dark brown crispy chicken breast crusted with herbs and spices, shiny with rich brown gravy that drizzles down over the mashed potatoes, pooling slightly around the base; the texture contrasts between the smooth mash and the crunchy chicken skin, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but cooking time will increase. Sear the chicken as directed, then finish cooking in the oven at 375°F until the internal temperature reaches 165°F.

How do I know when the chicken is perfectly cooked?

The most reliable method is to use a meat thermometer inserted into the thickest part of the chicken. The safe internal temperature is 165°F (74°C). The chicken should be juicy and no longer pink inside.