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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes featuring golden seared, herb-seasoned chicken breasts and a quick garlic herb pan sauce. Creamy Yukon Gold mashed potatoes are mashed until smooth and fluffy, then topped and drizzled with the browned-bits sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder For seasoning the chicken.
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp Salt and pepper to taste Use to season chicken and potatoes.
  • 2 tbsp olive oil
  • 2 tbsp butter Divided: 2 tbsp for searing/pan sauce; additional butter for potatoes.
  • 4 clove garlic, minced For the pan sauce.
  • 0.5 cup chicken broth For the pan sauce.
mashed potatoes
  • 2 lb Yukon Gold potatoes, peeled and cubed
  • 4 tbsp butter For mashing.
  • 0.5 cup heavy cream or whole milk, warmed Warm before mixing for best texture.
  • 0.5 tsp Salt and pepper to taste For seasoning potatoes.
  • 0.5 tsp garlic powder For seasoning potatoes.
  • 1 fresh parsley for garnish Optional but recommended.

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 well.
  2. Mash the potatoes with 4 tablespoons butter, warmed heavy cream (or whole milk), salt, pepper, and garlic powder until smooth and fluffy; keep warm.
Season and sear the chicken
  1. Season the chicken breasts 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 to a plate.
Make the garlic herb pan sauce
  1. Melt 2 tablespoons butter in the same skillet and cook the minced garlic for 1 minute.
  2. Add chicken broth and scrape up the browned bits from the bottom of the pan, then simmer 2-3 minutes until a simple pan sauce forms.
Plate and garnish
  1. Plate the mashed potatoes and place the chicken breasts on top.
  2. Drizzle the garlic herb pan sauce over the chicken.
  3. Garnish with fresh parsley before serving.

Notes

Pro tip: Warm the cream or milk before mixing so the mashed potatoes stay silky and don’t cool down into a thicker texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat chicken gently and rewarm potatoes with a splash of milk/cream. Freezing is not recommended for the potatoes, but the cooked chicken can be frozen up to 2 months. For a lighter option, use half-and-half instead of heavy cream for the mash (texture remains creamy).