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Garlic Herb Chicken with Caramelized Balsamic Pan Sauce and Creamy Mashed Potatoes Recipe

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A flavorful Garlic Herb Chicken recipe featuring seared chicken breasts rubbed with fresh garlic, parsley, and thyme. Served with creamy mashed potatoes and a rich balsamic pan sauce, this dish offers a perfect balance of savory and slightly sweet flavors, ideal for a comforting and elegant meal.

Ingredients

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
  • Salt and pepper, to taste

Sauce

  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 cup chicken broth

Mashed Potatoes

  • 2 pounds russet potatoes
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper, to taste

Instructions

  1. Season and Herb Rub: 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.
  2. 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°F, transfer chicken to a plate and tent with foil to rest.
  3. Prepare Pan Sauce: 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.
  4. Cook 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.
  5. Mash Potatoes: Add butter and heavy cream to the cooked potatoes, then mash until smooth and creamy. Season with salt and pepper to taste.
  6. Plate 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.

Notes

  • For extra juicy chicken, brine the breasts in salted water for 30 minutes before cooking.
  • The internal temperature of chicken should reach 165 degrees Fahrenheit for food safety.
  • If your chicken breasts are very thick, pound them to an even thickness for uniform cooking.
  • The pan sauce can be made thicker by adding a cornstarch slurry or thinner by adding more broth.
  • Fresh herbs work best for this recipe, but you can substitute with half the amount of dried herbs in a pinch.

Find it online: https://flavorspath.com/garlic-herb-chicken-with-caramelized-balsamic-pan-sauce-and-creamy-mashed-potatoes-recipe/