Go Back
glazed-garlic-herb-chicken-breast-over-creamy-mashed-potatoes-with-pan-sauce_feature

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

Elevate your home cooking with this stunning garlic herb chicken breast recipe that rivals your favorite restaurant meals. Perfect for special occasions or romantic date nights, this elegant dish features tender, juicy chicken with a beautiful herb crust, served over the creamiest mashed potatoes and finished with a rich pan sauce that brings everything together.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon butter
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • ½ cup warm milk
  • ¼ cup butter
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 shallot, minced
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the mashed potatoes by placing peeled and quartered potatoes in a large pot of salted water, bringing to a boil and cooking for 15-20 minutes until fork-tender, then draining and mashing with warm milk, butter, sour cream, salt, and white pepper until smooth and creamy
  2. Pat chicken breasts dry with paper towels and season both sides with salt and pepper, then rub with herb mixture of minced garlic, parsley, thyme, and rosemary mixed with olive oil
  3. Heat olive oil in a large skillet over medium-high heat and cook chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F), adding butter during the last minute to create a glaze
  4. Make the pan sauce by cooking minced shallot in the same skillet for 1-2 minutes until softened, then adding chicken broth and simmering until reduced by half, then whisking in butter and fresh parsley
  5. Assemble the dish by spooning mashed potatoes onto plates, topping with chicken breast, and drizzling with pan sauce

Notes

For extra tender chicken, pound the breasts to an even thickness before cooking. Use fresh herbs for brightest flavor. Warm milk and butter before adding to potatoes for creamiest texture.