Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes is a comforting dinner featuring golden pan-seared chicken in a garlic herb sauce served over smooth, buttery mashed potatoes.
Ingredients
4 boneless skinless chicken breasts
Salt to taste
Black pepper to taste
4 cloves garlic minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley divided
2 tablespoons olive oil
3 tablespoons unsalted butter divided
3/4 cup low-sodium chicken broth
1 teaspoon fresh lemon juice
2 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
1/2 cup heavy cream warmed
1/4 cup unsalted butter
Additional salt and pepper for potatoes
Instructions
-
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook 15 to 20 minutes until fork-tender.
-
Season chicken with salt, pepper, garlic, thyme, and rosemary.
-
Heat olive oil and 1 tablespoon butter in a skillet over medium heat.
-
Cook chicken 5 to 7 minutes per side until golden and internal temperature reaches 165°F. Remove and tent with foil.
-
Add remaining butter and a little garlic to the skillet. Cook briefly, then pour in chicken broth and scrape browned bits from the pan.
-
Simmer sauce 3 to 5 minutes until slightly reduced. Stir in lemon juice and half the parsley.
-
Drain potatoes and return to hot pot briefly to remove excess moisture.
-
Mash potatoes and gradually stir in warm cream and butter. Season with salt and pepper.
-
Serve chicken over mashed potatoes and spoon sauce on top. Garnish with remaining parsley.