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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes features golden seared, herb-crusted chicken breasts served over smooth, fluffy Yukon Gold mash. A quick garlic herb pan sauce is simmered in the same skillet and drizzled over the plate for rich flavor.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter divided
  • 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 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make mashed potatoes
  1. Boil the Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain. Steam-dry them briefly so the mash turns smooth.
  2. Mash the potatoes with butter, warmed heavy cream or whole milk, salt, black pepper, and garlic powder until smooth and fluffy. Keep them warm so they stay creamy while you cook the chicken.
Sear the herb-crusted chicken
  1. Season the chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Pat the coating on so it browns nicely.
  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. Remove the chicken to a plate when done.
Simmer the garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same skillet, then cook the minced garlic for 1 minute. Stir until fragrant but not browned.
  2. Add chicken broth and scrape up the browned bits from the bottom of the skillet, then simmer for 2-3 minutes until a simple pan sauce forms. The sauce should look glossy and lightly reduced.
Plate and finish
  1. Plate the mashed potatoes and place the seared chicken on top. Position the chicken so the sauce can drizzle over the top.
  2. Drizzle the garlic herb pan sauce over the chicken and mashed potatoes. Use a spoon to spread it across the visible surface.
  3. Garnish with fresh parsley. Finish with a light scatter for a fresh green cue.

Notes

Pro tip: If your potatoes cool while the chicken sears, re-warm them gently with a splash of hot milk/cream so they stay fluffy. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over low heat for the chicken and warm the mash with a bit of liquid. Freeze chicken portions for up to 2 months (sauce and potatoes may change texture). For a lighter option, use whole milk instead of heavy cream in the mash while keeping the butter.