Garlic Herb Chicken with Caramelized Balsamic Glaze and Creamy Mashed Potatoes Recipe
Introduction
This Garlic Herb Chicken recipe is a delightful way to enjoy tender, juicy chicken breasts infused with fresh herbs and a flavorful garlic glaze. Paired with creamy mashed potatoes and a rich balsamic glaze, it makes for a comforting and elegant meal perfect for any occasion.
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 pounds russet potatoes
- 1/2 cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Step 1: 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. Let the chicken rest at room temperature for 10 minutes.
- Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and sear without moving for 5–6 minutes until a deep golden-brown crust forms. Flip and cook another 5–6 minutes. Add butter and baste the chicken with melted butter and pan juices. When the internal temperature reaches 165°F, transfer chicken to a plate and tent with foil.
- Step 3: In the same skillet with remaining drippings, add brown sugar and balsamic vinegar. Stir over medium heat until sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth and scrape up browned bits. Simmer for 5–7 minutes until sauce reduces by half and thickens. Season with salt and pepper to taste.
- Step 4: While chicken cooks, peel and cut potatoes into even chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook 15–20 minutes until tender. Drain and return potatoes to pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper.
- Step 5: To serve, spoon mashed potatoes onto each plate, creating a bed for the chicken. Place one chicken breast on top. Drizzle the balsamic glaze generously over the chicken and around the plate. Garnish with extra fresh herbs if desired. Serve immediately while hot.
Tips & Variations
- For extra flavor, marinate the chicken with the herb and garlic mixture for up to 2 hours in the refrigerator before cooking.
- Try adding roasted garlic or parmesan cheese to the mashed potatoes for a richer taste.
- Use fresh rosemary or oregano in place of thyme for a different herb profile.
- If you prefer a thicker glaze, simmer the sauce a little longer until desired consistency.
Storage
Store leftover chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. Warm the glaze separately and drizzle over chicken when serving again for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.
What can I substitute for heavy cream in the mashed potatoes?
You can use whole milk or half-and-half as a lighter alternative, though the mashed potatoes will be less rich and creamy.
Print
Garlic Herb Chicken with Caramelized Balsamic Glaze and Creamy Mashed Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Garlic Herb Chicken recipe features juicy, seared chicken breasts rubbed with a fragrant blend of garlic, parsley, and thyme, served over creamy mashed potatoes with a luscious balsamic-brown sugar glaze. The perfect balance of savory herbs and a sticky sweet sauce makes for an elegant yet simple weeknight dinner.
Ingredients
Scale
Chicken and Herb Mixture
- 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
Mashed Potatoes
- 2 pounds russet potatoes
- ½ cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare and season chicken: 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.
- 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 degrees Fahrenheit, transfer chicken to a plate and tent with foil.
- Create the glaze: 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.
- Make mashed 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. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble 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, ensuring each guest gets plenty of that delicious sticky glaze.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Letting the chicken rest before searing helps the herb flavors penetrate deeply.
- For extra creaminess, warm the heavy cream before adding it to the mashed potatoes.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Leftover glazed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: garlic herb chicken, seared chicken, balsamic glaze, mashed potatoes, creamy mashed potatoes, chicken skillet recipe, dinner skillet recipe
