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Glazed Garlic Herb Chicken Breast with Creamy Mashed Potatoes and Pan Sauce

This elegant garlic herb chicken breast recipe delivers restaurant-quality flavors right to your dinner table. Perfect for special occasions or date nights, this gourmet home cooking masterpiece features tender herb-crusted chicken, velvety mashed potatoes, and a rich pan sauce that ties everything together beautifully.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 4 large russet potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/4 cup sour cream
  • Salt and white pepper to taste
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 cup chicken broth
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice

Method
 

Instructions
  1. Prepare the mashed potatoes: Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and return to the pot. Add butter, heavy cream, and sour cream. Mash until smooth and creamy. Season with salt and white pepper. Keep warm.
  2. Cook the garlic herb chicken: Pat chicken breasts dry and season both sides with salt and pepper. In a small bowl, mix minced garlic, rosemary, thyme, parsley, olive oil, honey, and Dijon mustard. Rub this herb mixture evenly over both sides of the chicken breasts.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and let rest.
  4. Make the pan sauce: In the same skillet, add butter and minced shallot. Cook for 2 minutes until softened. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until reduced by half. Stir in heavy cream and lemon juice. Season with salt and pepper.
  5. Assemble the dish: Place a generous scoop of creamy mashed potatoes on each plate. Top with a garlic herb chicken breast and drizzle with the pan sauce. Garnish with fresh herbs.

Notes

Bring chicken to room temperature before cooking for even cooking. Don't overcrowd the skillet - cook in batches if necessary. Use a meat thermometer to ensure perfect doneness. For extra creamy mashed potatoes, warm the cream and butter before adding. Let the chicken rest before slicing to keep juices intact.