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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden-seared chicken and a herb-flecked garlic pan sauce made from browned bits and cream. Buttery Yukon gold mashed potatoes stay smooth after boiling to completely tender.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt Use for seasoning chicken and boiling potatoes.
  • 0.5 tsp black pepper Use for seasoning chicken and to finish mashed potatoes.
  • 1 tsp garlic powder
  • 1 tsp dried herbs Herb blend for seasoning the chicken.
  • 2 tbsp olive oil
  • 3 tbsp butter Divided; used for searing pan sauce and mashed potatoes.
  • 5 garlic cloves Minced.
  • 0.5 cup chicken broth
  • 0.25 cup heavy cream For pan sauce and mashed potatoes.
  • 0.5 tsp fresh thyme Plus fresh thyme leaves for pan sauce.
  • 0.5 tsp fresh rosemary Plus fresh rosemary leaves for pan sauce.
Mashed Potatoes
  • 2 lb Yukon gold potatoes Peeled and cubed.
  • 4 tbsp butter For mashed potatoes.
  • 0.5 cup warm heavy cream Use warm heavy cream to keep potatoes smooth.
  • 0.5 tsp salt To taste for mashed potatoes.
  • 0.25 tsp black pepper To taste for mashed potatoes.

Equipment

  • 1 cast iron skillet

Method
 

Make the mashed potatoes
  1. Boil peeled and cubed Yukon gold potatoes in salted water until completely tender, about 15 minutes, then drain. Mash until smooth and creamy.
  2. Add 4 tablespoons butter and warm heavy cream to the mashed potatoes and mix until fully incorporated. Season with salt and black pepper until balanced and smooth.
Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, black pepper, garlic powder, and dried herbs. Pat seasoning evenly so it adheres.
  2. Heat olive oil in a skillet over medium-high heat, then sear chicken for 5–6 minutes per side until golden. Cook through and set aside when done.
Simmer garlic herb pan sauce
  1. Melt the remaining butter in the same skillet, add minced garlic, and cook for 1 minute until fragrant. Stir so the garlic doesn’t brown.
  2. Add chicken broth and heavy cream, then scrape up all the browned bits from the pan. Keep the heat steady so the sauce comes together.
  3. Simmer the pan sauce for 3–4 minutes until slightly thickened, then add fresh thyme and rosemary. Stir and let the herbs release their aroma for a moment.
Serve
  1. Serve the chicken over the mashed potatoes and drizzle the garlic herb pan sauce generously over both. Spoon extra sauce so it pools over the chicken and runs into the potatoes.

Notes

Pro tip: boil the potatoes until truly tender (no resistance in the center), then mash while warm so the texture turns silky. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on low heat with a splash of cream. Freezing: mash freezes best only for up to 1 month (sauce may separate). For a lighter option, use half-and-half instead of heavy cream in both the mash and pan sauce.