Glazed Garlic Herb Chicken Breast over Creamy Mashed Potatoes with Pan Sauce
A delightful dish pairing tender chicken with rich, flavorful mashed potatoes and a luscious glaze, perfect for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Boiling
- Cuisine: American
- Diet: None
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 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 2 pounds russet potatoes
- ½ cup heavy cream
Instructions
- Prepare the chicken: Pat the chicken breasts dry and season with salt and pepper. Combine garlic, parsley, and thyme; rub onto chicken. Let rest for 10 minutes.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place chicken in the pan and sear for 5-6 minutes until golden-brown. Flip and cook for another 5-6 minutes.
- Baste for flavor: Add butter to the pan and baste chicken with melted butter. Once cooked to 165°F, transfer to a plate and tent with foil.
- Make the pan sauce: In the skillet, add brown sugar and balsamic vinegar. Stir until sugar dissolves, then add chicken broth and bring to simmer, cooking until sauce reduces by half.
- Prepare the mashed potatoes: Peel and cut potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain, return to pot, and mash with butter and heavy cream. Season to taste.
- Assemble and serve: Place mashed potatoes on plates, top with chicken, and drizzle with pan sauce. Garnish with fresh herbs if desired.
Notes
Patience is key for searing the chicken for a great crust. Always check for doneness with a meat thermometer.