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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes made with golden seared, herb-crusted chicken breasts and a quick garlic pan sauce. Creamy Yukon Gold mashed potatoes are boiled until fork-tender, mashed smooth and fluffy, then topped with chicken and drizzled pan sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Garlic herb chicken breasts
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter divided
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
Buttery 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 to taste
  • 0.25 pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook and mash the potatoes
  1. Boil the Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain.
  2. Mash the potatoes with butter, warmed heavy cream or whole milk, salt, pepper, and garlic powder until smooth and fluffy, then keep warm.
Sear and cook the chicken
  1. Pat the chicken breasts dry and season all over with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper.
  2. Heat olive oil in a cast iron 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.
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.
  2. Add chicken broth and scrape up the browned bits, then simmer for 2-3 minutes until a simple pan sauce forms.
Plate and serve
  1. Place the mashed potatoes on plates and set the seared chicken on top.
  2. Drizzle the garlic herb pan sauce over the chicken and potatoes.
  3. Finish with fresh parsley garnish before serving.

Notes

For the smoothest mash, use warm dairy and mash until no lumps remain before holding warm. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet with a splash of broth or milk. Freezing is not recommended for the mashed potatoes texture. For a dairy-reduced option, use lactose-free milk/cream and lactose-free butter in the mash and sauce.