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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken breast with mashed potatoes—golden seared, herb-crusted chicken served over smooth, buttery mashed Yukon Gold potatoes. Finish with a quick garlic herb pan sauce made from chicken broth and the browned bits in the skillet.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 2 tbsp olive oil
  • 4 tbsp butter divided
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
mashed potatoes
  • 2 lb Yukon Gold potatoes peeled and cubed
  • 4 tbsp butter
  • 0.5 cup heavy cream or whole milk, warmed
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the mashed potatoes
  1. Bring a pot of salted water to a boil, then add the peeled and cubed Yukon Gold potatoes and cook for 15-18 minutes until fork-tender, with bubbles staying steady under the surface.
  2. Drain the potatoes and mash until smooth and fluffy, then mix in butter, warmed heavy cream (or whole milk), salt, black pepper, and garlic powder until creamy and lump-free; keep warm.
Season and sear the chicken
  1. Pat the chicken breasts dry, then season all over with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.
  2. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove when the thickest part reaches temperature.
Make the garlic pan sauce
  1. Melt 2 tablespoons butter in the same pan, then cook the minced garlic for 1 minute until fragrant, scraping lightly so nothing browns too far.
  2. Add chicken broth and scrape up the browned bits, then simmer for 2-3 minutes until a simple pan sauce forms, glossy and lightly reduced.
Plate and finish
  1. Spoon mashed potatoes onto plates and place the sliced (or whole) chicken breast on top to create a mound of creamy base.
  2. Drizzle the garlic pan sauce over the chicken so it runs slightly into the potatoes.
  3. Finish with fresh parsley garnish scattered over the top for a bright green contrast.

Notes

Pro tip: Keep the potatoes warm on low heat and cover lightly so they stay fluffy while the chicken cooks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of cream or milk to restore texture. Freezing isn’t recommended for the best mashed potato texture. Dietary swap: use olive oil-seared chicken and replace heavy cream with whole milk (or a lactose-free blend) for a lighter mash while keeping the same flavor profile.