Go Back

Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes—golden seared herb-crusted chicken breasts over smooth, buttery mashed potatoes with a quick garlic herb pan sauce. Pan-sauce chicken dinner with herby flavor, finished with fresh parsley for a comforting, elegant plate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Boil and mash the potatoes
  1. Boil the Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain well and return to the pot over low heat.
  2. Mash with butter and warmed heavy cream or whole milk until smooth and fluffy, then season with salt, pepper, and garlic powder to taste; cover to keep warm.
Sear the chicken
  1. Season both sides of the chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same skillet, then cook minced garlic for 1 minute until fragrant.
  2. Add chicken broth and scrape up the browned bits from the pan, then simmer for 2-3 minutes until a simple pan sauce forms.
Plate and finish
  1. Spoon mashed potatoes onto plates and place the chicken on top.
  2. Drizzle the garlic herb pan sauce over the chicken and potatoes.
  3. Finish with fresh parsley garnish and serve hot.

Notes

Pro tip: keep the mashed potatoes covered on low heat while you cook the chicken so they stay fluffy rather than dry. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until hot (add a splash of warm milk if needed). Freezing is not recommended for the best potato texture. For a dairy-light option, use butter alternatives and swap the heavy cream for whole-milk or a lactose-free option.