Description
A hearty dinner of glazed garlic herb chicken served over creamy mashed potatoes with a savory pan sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons honey
- Salt and pepper, to taste
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt, to taste
- Fresh chives, for garnish (optional)
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
Instructions
- Start by prepping your ingredients. Chop the fresh herbs and mince the garlic.
- Add the cubed potatoes to salted water in a medium pot and bring to a boil.
- Cook them until tender, about 15-20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Place chicken in the skillet and sear for about 6-7 minutes on each side.
- Add minced garlic, rosemary, and thyme to the pan and stir for about a minute.
- Drizzle honey over the chicken, and let it caramelize. Then pour in chicken broth, Worcestershire sauce, and balsamic vinegar.
- Let everything simmer together for about 5-7 minutes.
- Drain the potatoes once tender, then return them to the pot with butter, heavy cream, and salt. Mash until creamy.
- Remove the chicken from the skillet and let it rest before slicing.
- To serve, spoon mashed potatoes onto a plate, slice the chicken breast, and top with pan sauce. Garnish with chives.
Notes
For a lighter version, substitute heavy cream with low-fat milk or non-dairy milk. Sweet potatoes can replace regular potatoes for a twist.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg