Instructions

Step 1: Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. In a small bowl, combine the minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture evenly over the chicken breasts, pressing gently to help it stick. Let the chicken rest at room temperature for 10 minutes to absorb the flavors.

Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts carefully in the pan and sear without moving them for 5-6 minutes until a deep golden-brown crust forms. Flip the chicken and cook for another 5-6 minutes. Add the butter to the pan and baste the chicken with the melted butter and pan juices. When the internal temperature reaches 165°F, transfer the chicken to a plate and tent with foil.

Step 3: In the same skillet with the remaining drippings, add the brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and begins to caramelize, about 2 minutes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and thickens slightly. Taste and adjust seasoning with salt and pepper.

Step 4: While the chicken cooks, peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until tender. Drain the potatoes thoroughly and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.

Step 5: To serve, spoon a generous portion of mashed potatoes onto each plate to create a bed for the chicken. Place one chicken breast on top and drizzle the reduced pan sauce over the chicken and around the plate. Garnish with additional fresh herbs if desired. Serve immediately while hot for the best flavor.

Tips & Variations

Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (reduce quantity by half).

For extra richness, add a splash of sour cream to the mashed potatoes.

Swap russet potatoes for Yukon Golds for a naturally creamier mashed potato.

If you prefer a thicker sauce, let it reduce a bit longer until it reaches your desired consistency.

Storage

Store leftover chicken and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to mashed potatoes if needed to maintain creaminess. The glaze can be reheated separately and spooned over before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a few minutes longer to cook through.

How do I know when the chicken is fully cooked?

The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The chicken should also be firm to the touch and no longer pink inside.