Description
A flavorful and simple garlic herb chicken dish that transforms basic ingredients into an extraordinary meal.
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
- 1 cup chicken broth
- 2 pounds russet potatoes
- ½ cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a small bowl, combine minced garlic, chopped parsley, and thyme leaves, then rub this mixture all over the chicken breasts.
- Let the chicken rest for a few minutes.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts for 5-6 minutes until golden brown.
- Flip and repeat on the other side, adding butter to baste the chicken.
- Once the internal temperature reaches 165°F, transfer the chicken to a plate and cover loosely with foil.
- In the same skillet, add brown sugar and balsamic vinegar, stirring until the sugar dissolves and caramelizes.
- Pour in the chicken broth, scraping the browned bits from the pan, and simmer the sauce for 5-7 minutes until it thickens.
- Peel and cut russet potatoes into chunks and cover them with cold salted water; boil then simmer for 15-20 minutes until fork-tender, then mash with butter and heavy cream.
- Serve the chicken on mashed potatoes, drizzled with reduced sauce.
Notes
Let the chicken rest before slicing to retain juiciness. Feel free to play with herbs for enhanced flavors.
