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Close-up of pan-seared Garlic Herb Chicken Breast with a rich amber glaze and fresh thyme leaves on a white ceramic plate.

Garlic Herb Chicken Breast with Creamy Whipped Potatoes and Rich Pan Sauce

This Garlic Herb Chicken Breast features a deep golden-brown sear, a glossy amber glaze, and a velvety mashed potato foundation. A rich, translucent pan sauce finishes this restaurant-quality dish for the ultimate home-cooked meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large Chicken Breasts Boneless, skinless, pounded to 1-inch thickness
  • 2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
  • 1 tsp (5g) Cracked Black Pepper Coarsely ground
  • 2 lbs (900g) Yukon Gold Potatoes Peeled and cubed
  • 1/2 cup (120ml) Heavy Cream Warmed
  • 4 tbsp (60g) Unsalted Butter Divided
  • 6 cloves Garlic Smashed and minced
  • 2 tbsp (30ml) Honey For the amber glaze
  • 1 cup (240ml) Chicken Bone Broth For deglazing
  • 3 sprigs Fresh Rosemary Whole sprigs
  • 1 tbsp (4g) Fresh Thyme Leaves Stems removed
  • 1 tbsp (4g) Fresh Parsley Chopped

Equipment

  • 1 Heavy-bottomed Skillet (Cast Iron or Stainless) Essential for the Maillard reaction sear.
  • 1 Potato Ricer Used to achieve the velvety, lump-free texture.

Instructions
 

Prepare the Foundation
  1. Place potatoes in cold salted water. Bring to a boil and cook for 15-18 minutes until tender.
  2. Rice the potatoes, then fold in warmed heavy cream and 2 tbsp of butter until velvety and thick.
Sear the Chicken
  1. Pat chicken dry. Season with salt and cracked black pepper.
  2. Heat oil in skillet. Sear chicken for 5 minutes per side until a deep golden-brown crust forms.
Glaze and Sauce
  1. Add 1 tbsp butter, garlic, honey, rosemary, and thyme. Baste chicken until glossy and amber.
  2. Remove chicken. Add broth to pan, scrape the bottom, and reduce by half. Whisk in final cold butter pat.

Notes

Pat the chicken extremely dry to ensure the best sear.
Always warm your cream and butter before adding to potatoes to keep them light and fluffy.
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