Go Back

Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden seared, herb-seasoned chicken breasts and creamy Yukon Gold mash. A quick garlic herb pan sauce brings browned-bits flavor that drizzles over the entire 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
  • 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
Garlic herb pan sauce
  • 4 cloves 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 to taste
  • 0.25 pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the mashed potatoes
  1. Boil the Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain and mash until smooth and fluffy.
  2. Stir in butter and warmed heavy cream or whole milk along with salt, pepper, and garlic powder until creamy and evenly combined; keep warm.
Sear and season the chicken
  1. Pat the chicken breasts dry, then 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.
Simmer the garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same pan and 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
  1. Spoon mashed potatoes onto plates and place the chicken breasts on top.
  2. Drizzle the garlic herb pan sauce over the chicken, then garnish with fresh parsley before serving.

Notes

For ultra-smooth mash, mash while the potatoes are hot and add warmed cream/milk gradually so the texture stays silky. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in the microwave or on the stovetop. Freeze mashed potatoes only for best quality up to 2 months (sauce and chicken don’t freeze as well). For a lighter option, use whole milk instead of heavy cream and consider reducing butter to 3 tablespoons in the mash.