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Restaurant-Style Garlic Herb Chicken Breast with Creamy Mashed Potatoes & Pan Sauce

Elevate your dinner game with this stunning garlic herb chicken breast that rivals your favorite restaurant's signature dish. Perfect for date nights or special occasions, this recipe combines juicy herb-crusted chicken with velvety mashed potatoes and a luxurious pan sauce that ties everything together beautifully.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 3 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chicken broth
  • 2 tbsp honey or maple syrup
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/4 cup grated Parmesan cheese
  • Pan drippings from chicken
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional) or additional broth
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 tsp Dijon mustard

Method
 

Instructions
  1. Place peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
  2. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender.
  3. Drain potatoes thoroughly and return to the warm pot to evaporate excess moisture.
  4. Mash potatoes with a potato masher or ricer. Add butter, heavy cream, sour cream, and Parmesan cheese.
  5. Season with salt and white pepper. Keep warm until serving.
  6. Pat chicken breasts dry and season both sides with salt and pepper.
  7. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  8. Remove chicken from skillet and set aside to rest.
  9. Reduce heat to medium and add butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
  10. Add fresh herbs and cook for another minute.
  11. Pour in chicken broth and honey, scraping up any browned bits from the bottom of the pan.
  12. Return chicken to the skillet and spoon the glaze over the top. Cook for 1-2 minutes until glazed.
  13. In the same skillet after removing chicken, sprinkle flour over the pan drippings and cook for 1 minute.
  14. Slowly whisk in chicken broth and white wine (if using), scraping up all the flavorful bits.
  15. Add Dijon mustard and bring to a simmer until sauce thickens slightly.
  16. Remove from heat and swirl in butter until melted and sauce is glossy.
  17. Spoon creamy mashed potatoes onto serving plates.
  18. Place a glazed chicken breast over the potatoes.
  19. Drizzle with the rich pan sauce.
  20. Garnish with additional fresh herbs if desired.

Notes

Pound chicken breasts to even thickness for consistent cooking. Use fresh herbs for brightest flavor. Let chicken rest for 5 minutes before slicing to retain juices. If sauce is too thin, simmer longer; if too thick, add more broth.