Ingredients
Scale
- 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
- Pat the chicken breasts dry with paper towels and season with salt and pepper on both sides. Rub the herb mixture over the chicken and let rest for 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes until golden brown, then flip and cook for another 5-6 minutes. Baste with melted butter and pan juices, then transfer to a plate and tent with foil.
- In the same skillet, add brown sugar and balsamic vinegar, stirring for about 2 minutes. Add chicken broth, scrape the pan, and simmer for 5-7 minutes until the sauce thickens.
- Meanwhile, peel and cut the potatoes. Boil in salted water until tender, then mash with butter and heavy cream, seasoning to taste.
- Serve the chicken atop the mashed potatoes with the pan sauce drizzled over.
Notes
For a lighter mash, substitute heavy cream with milk or a plant-based alternative. Store leftovers in airtight containers and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg