Glazed Garlic Herb Chicken Breast with Mashed Potatoes
Glazed garlic herb chicken is pan-seared until juicy and golden.A honey garlic chicken broth glaze creates a flavorful pan sauce.Serve over buttery mashed potatoes for an easy 45-minute dinner.
Ingredients
- 4 boneless skinless chicken breasts, about 6 ounces each
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup low-sodium halal chicken broth
- 1 tablespoon honey
- 2 pounds russet potatoes peeled and quartered
- 1/2 cup whole milk warmed
- 3 tablespoons unsalted butter
- Fresh parsley leaves for garnish
Instructions
- Place the peeled and quartered potatoes in a large pot and cover them with cold salted water. Bring to a boil, then reduce the heat and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes cook, pat the chicken breasts dry. Season both sides with salt, black pepper, thyme, rosemary, and dried parsley.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the chicken breasts.
- Cook the chicken for approximately 6–7 minutes per side, depending on thickness, until golden brown and the thickest part reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate and keep warm.
- Reduce the skillet heat to medium. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant without allowing it to burn.
- Pour the chicken broth into the skillet and add the honey. Scrape the browned bits from the bottom of the pan and stir them into the sauce. Simmer for 3–4 minutes, or until the sauce has reduced slightly.
- Drain the tender potatoes thoroughly and return them to the warm pot. Add 3 tablespoons butter and the warm milk. Mash until creamy and smooth, then season with salt and black pepper.
- Return the chicken to the skillet and spoon the sauce over each piece. Cook for another 1–2 minutes, turning if necessary, until the Glazed Garlic Herb Chicken Breast is thoroughly coated and warmed through.
- Divide the creamy mashed potatoes among four plates. Place a chicken breast over each serving and spoon the remaining pan sauce over the chicken and potatoes.
- Garnish with fresh parsley and serve warm.
Notes
Yukon Gold potatoes can replace russet potatoes for an even richer, naturally buttery mash.
Whole milk provides a creamy consistency without making the potatoes excessively heavy. For richer creamy mashed potatoes, you can replace part of the milk with heavy cream.
Fresh thyme or rosemary can replace the dried herbs. Because fresh herbs have a milder flavor, use roughly three times the quantity.
Serve this chicken breast with pan sauce alongside roasted carrots, steamed green beans, broccoli, asparagus, or a simple green salad for extra vegetables.
Whole milk provides a creamy consistency without making the potatoes excessively heavy. For richer creamy mashed potatoes, you can replace part of the milk with heavy cream.
Fresh thyme or rosemary can replace the dried herbs. Because fresh herbs have a milder flavor, use roughly three times the quantity.
Serve this chicken breast with pan sauce alongside roasted carrots, steamed green beans, broccoli, asparagus, or a simple green salad for extra vegetables.