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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden seared herb-crusted breasts and a quick garlic pan sauce. Creamy Yukon Gold mashed potatoes are mashed smooth and kept warm while the pan sauce forms from the browned bits.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 Salt and pepper to taste Use to taste.
  • 2 tbsp olive oil
  • 4 tbsp butter, divided
  • 4 clove garlic, minced
  • 0.5 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
  • 0.25 Salt, pepper, and garlic powder to taste Use to taste.
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the smoothest mashed potatoes, keep mashing until no lumps remain and use warmed cream/milk so the butter emulsifies easily. Store leftovers in the fridge up to 3-4 days; reheat gently in a skillet or microwave, adding a splash of milk to loosen potatoes. Freezing is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream or whole milk.