Succulent chicken breasts glazed with garlic and fresh herbs, served over creamy mashed potatoes with a rich pan sauce.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1/4 cup chicken broth
1 tablespoon honey
Salt and freshly ground black pepper, to taste
4 medium Yukon Gold potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Optional: chopped chives for garnish
Instructions
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Pat chicken breasts dry and season with salt and pepper.
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Heat olive oil and butter in a skillet over medium-high heat; cook chicken 5–6 minutes per side until golden and cooked through.
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Reduce heat to medium; add garlic, thyme, and rosemary. Sauté 30 seconds, then stir in chicken broth and honey. Simmer 2–3 minutes until glaze thickens.
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Boil peeled potatoes in salted water until fork-tender, 15–20 minutes; drain.
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Mash potatoes with cream, butter, garlic powder, salt, and pepper until smooth and creamy.
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Return chicken to pan; spoon glaze over each piece and rest 2–3 minutes.
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Plate mashed potatoes, top with chicken and extra glaze, garnish with parsley or chives, and serve immediately.