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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden seared, herb-crusted chicken and a quick garlic-herb pan sauce. Creamy Yukon Gold mashed potatoes are cooked until fork-tender and mashed smooth, then served with a buttery drizzle for a comforting plate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pan sauce
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 salt and pepper to taste
  • 2 tbsp olive oil
  • 4 tbsp butter divided
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
Mashed potatoes
  • 2 lb Yukon Gold potatoes peeled and cubed
  • 4 tbsp butter
  • 0.5 cup heavy cream or whole milk warmed
  • 0.25 salt, pepper, and garlic powder to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the mashed potatoes
  1. Boil the Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain thoroughly.
  2. Mash the potatoes with butter, warmed heavy cream or whole milk, and salt, pepper, and garlic powder until smooth and fluffy, then keep warm.
Sear the chicken
  1. Season the chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper.
  2. Heat olive oil in a pan over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Cook the garlic pan sauce
  1. Melt 2 tablespoons of butter in the same pan, then cook the minced garlic for 1 minute while stirring.
  2. Add chicken broth and scrape up the browned bits, then simmer for 2-3 minutes until a simple pan sauce forms.
Plate and garnish
  1. Place the mashed potatoes on plates and set the seared chicken on top.
  2. Drizzle the garlic pan sauce over the chicken and across the plate.
  3. Garnish with fresh parsley and serve.

Notes

Pro tip: keep the mashed potatoes warm on the lowest heat or in a covered pot so they stay fluffy, not dry. Store leftovers covered in the refrigerator up to 3 days. Freezing is not recommended for best texture. For a lighter option, use whole milk instead of heavy cream and reduce butter to 3 tablespoons total.