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Garlic Herb Chicken Breast with Mashed Potatoes

Garlic herb chicken with mashed potatoes is a comfort food chicken dinner built on golden-seared, herb-crusted breasts and creamy Yukon Gold mash. Finish with a quick garlic herb pan sauce drizzled over the plate for a rich, savory bite in every forkful.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pan sauce
  • 4 boneless skinless chicken breasts Use even-thickness breasts for faster, uniform searing.
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 salt and pepper to taste Season chicken and potatoes to your preference.
  • 2 tbsp olive oil
  • 4 tbsp butter, divided Use 2 tbsp for sauce and 2 tbsp for mash; keep 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 Warm helps keep the mash smooth.
  • 0.25 salt, pepper, and garlic powder to taste
  • 0.25 fresh parsley for garnish Optional but adds freshness and color.

Equipment

  • 1 cast iron skillet

Method
 

Cook and mash the potatoes
  1. Boil the cubed Yukon Gold potatoes in salted water for 15-18 minutes until fork-tender, then drain well and return to the pot.
  2. Mash the hot potatoes with butter and warmed heavy cream (or whole milk), then season with salt, pepper, and garlic powder until smooth and fluffy; keep warm.
Season and sear the chicken
  1. Season both sides of the chicken breasts with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the garlic pan sauce
  1. Melt 2 tablespoons butter in the same pan and cook the minced garlic for 1 minute until fragrant.
  2. Add chicken broth and scrape up the browned bits, then simmer 2-3 minutes until a simple pan sauce forms.
Plate and garnish
  1. Spoon mashed potatoes onto plates and place the seared chicken on top.
  2. Drizzle the garlic pan sauce over the chicken and mashed potatoes.
  3. Finish with fresh parsley garnish before serving.

Notes

For extra creamy mash, make sure the potatoes are fully cooked (fork-tender) before mashing and keep the cream/milk warmed. Store leftovers in the refrigerator up to 3 days; reheat gently in the microwave or on the stovetop with a splash of milk/broth. Freezing is not recommended for the mashed potatoes texture, but you can freeze leftover chicken and sauce separately. For a lighter option, use half-and-half instead of heavy cream (or use low-fat milk) while mashing.