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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden seared, herb-crusted chicken and a quick garlic pan sauce. Creamy Yukon Gold mashed potatoes are cooked until fork-tender, then mashed smooth and fluffy for a classic comfort food chicken dinner.
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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 and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter divided (2 tbsp for searing pan + 2 tbsp for sauce; use total 4 tbsp)
Garlic herb pan sauce
  • 2 tbsp butter the remaining 2 tbsp for the pan sauce
  • 4 garlic cloves minced
  • 0.5 cup chicken broth
Mashed potatoes
  • 2 lb Yukon Gold potatoes peeled and cubed
  • 4 tbsp butter for mashing
  • 0.5 cup heavy cream or whole milk warmed
  • 0.25 salt pepper and garlic powder to taste
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 Cast iron skillet
  • 1 sheet pan

Method
 

Make the mashed potatoes and keep warm
  1. Boil the peeled and cubed Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain them and mash with butter, warmed heavy cream (or whole milk), salt, pepper, and garlic powder until smooth and fluffy, keeping them warm.
Season and sear the chicken
  1. Season the boneless skinless chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper, then sear in olive oil over medium-high heat for 5-6 minutes per side until golden and cooked through to 165°F, and remove to a plate.
Build a quick garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same pan, cook the minced garlic for 1 minute, then add chicken broth and scrape up the browned bits; simmer 2-3 minutes until a simple pan sauce forms with a glossy sheen.
Plate and garnish
  1. Plate the mashed potatoes and place the chicken on top, then drizzle the pan sauce over the chicken.
  2. Finish by garnishing with fresh parsley scattered over the top for a bright, fresh visual cue.

Notes

Pro tip: Keep the mashed potatoes warm on the lowest heat and stir occasionally so they stay creamy instead of drying out. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in short bursts with a splash of milk or broth. Freezing is not recommended for the potatoes. For a lighter option, use whole milk instead of heavy cream (texture stays creamy but slightly less rich).