why make this recipe
Garlic Herb Chicken is a delightful dish that brings together the flavors of garlic and fresh herbs. It’s not just tasty, but also easy to prepare, making it a perfect choice for a weeknight dinner or a special occasion. The succulent chicken paired with creamy mashed potatoes and a rich sauce will please anyone at your table. This recipe brings comforting textures and bold flavors that are sure to impress.
how to make Garlic Herb Chicken
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
- Half cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Directions :
- Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- In a small bowl, mix minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken, pressing gently to help it stick. Allow the chicken to rest at room temperature for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. Sear without moving them for 5-6 minutes until a golden-brown crust forms. Flip the chicken and cook for another 5-6 minutes.
- Add butter to the skillet, and baste the chicken with the melted butter and pan juices. When the internal temperature reaches 165 degrees Fahrenheit, transfer the chicken to a plate and cover with foil.
- In the same skillet, add brown sugar and balsamic vinegar. Stir over medium heat until the sugar dissolves and starts to caramelize, about 2 minutes. Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and thickens slightly. Taste and adjust seasoning with salt and pepper.
- While the chicken cooks, peel and cut the potatoes into chunks. Place them in a pot and cover with cold salted water. Bring to a boil, then lower to a simmer and cook for 15-20 minutes until fork-tender. Drain and return the potatoes to the pot.
- Add butter and heavy cream to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.
- Serve by placing a generous scoop of mashed potatoes on each plate, topped with a chicken breast. Drizzle the reduced sauce over the chicken and around the plate. Add extra fresh herbs if desired, and serve hot.
how to serve Garlic Herb Chicken
Garlic Herb Chicken pairs wonderfully with mashed potatoes, as the creamy texture complements the chicken perfectly. You can also serve it with a side of steamed vegetables or a simple green salad. This dish is great for a hearty meal and is sure to impress your family and friends.
how to store Garlic Herb Chicken
If you have leftovers, store them in an airtight container in the refrigerator. Garlic Herb Chicken can be kept for up to three days. To reheat, place the chicken and any sauce in a skillet over low heat until warmed through. You can also microwave it, but be cautious to avoid overcooking the chicken.
tips to make Garlic Herb Chicken
- Make sure to let the chicken rest before cooking. This helps keep it juicy.
- Use fresh herbs for the best flavor. Dried herbs work in a pinch, but fresh gives a vibrant taste.
- For extra sauce, you can double the amount of chicken broth used in the recipe.
- If you prefer a thicker sauce, let it reduce longer while stirring to avoid burning.
variation (if any)
You can customize Garlic Herb Chicken by adding different herbs such as rosemary or basil. For a spicy kick, consider adding crushed red pepper flakes to the herb mixture. Additionally, you can swap mashed potatoes for rice or quinoa for a different side dish.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, but cooking time may need to be adjusted. Ensure the internal temperature reaches 165 degrees Fahrenheit before serving.
2. Can I prepare this dish in advance?
Yes, you can marinate the chicken in the herb mixture a few hours or even overnight before cooking for extra flavor.
3. What can I use instead of heavy cream?
You can use milk or a milk alternative like almond milk for a lighter option, but the texture will be less creamy.
Garlic Herb Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful dish combining garlic and fresh herbs with succulent chicken, perfect for weeknight dinners or special occasions.
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
- 1/2 cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Instructions
- Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- In a small bowl, mix minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken, pressing gently to help it stick. Allow the chicken to rest at room temperature for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear without moving them for 5-6 minutes until a golden-brown crust forms. Flip the chicken and cook for another 5-6 minutes.
- Add butter to the skillet, and baste the chicken with the melted butter and pan juices. When the internal temperature reaches 165°F, transfer the chicken to a plate and cover with foil.
- In the same skillet, add brown sugar and balsamic vinegar. Stir over medium heat until the sugar dissolves and caramelizes, about 2 minutes. Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half and thickens slightly. Adjust seasoning with salt and pepper.
- While the chicken cooks, peel and cut the potatoes into chunks. Place them in a pot and cover with cold salted water. Bring to a boil, then lower to a simmer and cook for 15-20 minutes until fork-tender. Drain and return to the pot.
- Add butter and heavy cream to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.
- Serve by placing mashed potatoes on each plate, topped with a chicken breast. Drizzle the reduced sauce over the chicken and around the plate. Add extra fresh herbs if desired, and serve hot.
Notes
Let the chicken rest before cooking to keep it juicy. Use fresh herbs for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Garlic, Chicken, Herbs, Dinner, Easy Recipes