Ingredients
4 boneless skinless chicken breasts or 6 boneless chicken thighs
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper
2 lbs russet or Yukon Gold potatoes, peeled and quartered
1/2 cup milk (whole milk or half-and-half)
1/4 cup unsalted butter
1/2 tsp salt for potatoes
1/4 tsp black pepper for potatoes
Optional: 2 tbsp sour cream or cream cheese
Fresh parsley or chives for garnish
Instructions
1. Pat the chicken dry with paper towels and season both sides with salt and pepper.
2. In a small bowl mix olive oil, minced garlic, rosemary, and thyme.
3. Rub the garlic herb mixture evenly over the chicken.
4. Let the chicken marinate for 20–30 minutes if time allows.
5. Heat a large skillet over medium-high heat.
6. Place the chicken in the hot skillet and sear for 3–5 minutes on each side until golden brown.
7. Reduce heat to medium and continue cooking until the internal temperature reaches 165°F (74°C).
8. Remove chicken from the skillet and allow it to rest for 5 minutes.
9. Meanwhile place the peeled and quartered potatoes in a large pot.
10. Cover potatoes with cold salted water and bring to a boil.
11. Reduce heat and simmer for 15–20 minutes until fork tender.
12. Drain the potatoes well and return them to the warm pot.
13. Heat milk and butter together until warm and melted.
14. Mash the potatoes using a potato masher until mostly smooth.
15. Gradually add the warm milk and butter mixture while mashing.
16. Stir in salt, pepper, and optional sour cream or cream cheese for extra creaminess.
17. Continue mashing until smooth and fluffy.
18. Slice or serve the rested chicken whole.
19. Plate the garlic herb chicken with a generous portion of mashed potatoes.
20. Garnish with chopped parsley or chives and serve warm.
Notes
Yukon Gold potatoes produce naturally creamy mashed potatoes while russets create a fluffier texture.
Warm milk and butter before adding to potatoes to prevent cooling them down.
Do not over-mash potatoes as this can create a gummy texture.
Chicken thighs can be used for juicier meat with slightly longer cooking time.
Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet / Boiling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with mashed potatoes
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg