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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes made with golden seared, herb-crusted chicken breasts and a quick garlic pan sauce. Creamy Yukon Gold mashed potatoes are mashed smooth and kept warm while you finish the sauce for a comforting plated dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 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 and return them to the pot. Keep the pot covered over low heat to prevent cooling (no boiling) and stir once if needed to release steam.
  2. Mash the potatoes with butter, warmed heavy cream or whole milk, salt, black pepper, and garlic powder until smooth and fluffy. Cover to keep warm while you cook the chicken and sauce.
Sear the herb chicken
  1. Season the chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Press the seasoning onto the surface so it adheres.
  2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden. Cook through to 165°F, then remove the chicken to a plate.
Build the garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same pan and cook the minced garlic for 1 minute, stirring, until fragrant. Scrape the browned bits from the bottom of the pan.
  2. Add chicken broth and simmer for 2-3 minutes until a simple pan sauce forms, glossy and lightly reduced. Taste and adjust seasoning if needed.
Plate and finish
  1. Plate the mashed potatoes and place the chicken on top. Use a spoon to mound the potatoes so the chicken sits over the center.
  2. Drizzle the garlic pan sauce over the chicken and plate. Garnish with fresh parsley right before serving for a bright green finish.

Notes

Pro tip: Warm the cream/milk so it whips in smoothly and keeps the mash fluffy. Refrigerate leftovers in a covered container up to 3-4 days; reheat gently in a skillet with a splash of milk for the potatoes. Freezing mashed potatoes is not recommended for the best texture. For a lighter option, use half-and-half or low-fat milk instead of heavy cream.