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Glazed Garlic Herb Chicken Breast with Creamy Mashed Potatoes

Transform your weeknight dinner into a gourmet restaurant experience with this elegant glazed garlic herb chicken breast recipe. Served over creamy mashed potatoes with a rich pan sauce, this dish combines simple ingredients with sophisticated flavors for the ultimate comfort food dinner plate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 3 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/4 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp flour
  • Fresh herbs for garnish

Method
 

Instructions
  1. Place quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain well and return to the pot.
  2. Heat cream, milk, and butter in a small saucepan until butter melts and mixture is warm. Mash potatoes, then gradually add the warm cream mixture, beating until smooth and creamy. Season with salt and white pepper. Cover and keep warm.
  3. Pat chicken breasts dry and season both sides with salt and pepper. In a small bowl, combine minced garlic, rosemary, thyme, and olive oil. Rub this mixture evenly over both sides of the chicken.
  4. Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and let rest.
  5. In the same skillet, reduce heat to medium. Add honey and Dijon mustard, whisking to combine with the pan drippings. Cook for 1 minute until bubbly.
  6. Add butter to the skillet and whisk until melted and incorporated. Return chicken to the skillet and spoon the glaze over each breast. Cook for 1 minute more to set the glaze.
  7. Remove chicken and set aside. Add chicken broth to the skillet, scraping up any browned bits. Mix flour with 2 tablespoons of water to create a slurry, then whisk into the pan sauce. Cook until thickened, about 2-3 minutes.

Notes

Bring chicken to room temperature for 15 minutes before cooking for even cooking. Don't overcrowd the skillet - cook in batches if necessary. Use a potato ricer or food mill for the smoothest mashed potatoes. Warm your dairy ingredients before adding to prevent the potatoes from becoming gummy. Don't skip deglazing the pan - those browned bits add incredible flavor.