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Deliciously cooked Garlic Herb Chicken garnished with fresh herbs and garlic

Garlic Herb Chicken

Garlic Herb Chicken is a delightful dish infused with savory garlic and herbs, featuring tender chicken breasts sautéed with a blend of olive oil, parsley, and thyme, served alongside creamy potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Protein
  • 4 pieces boneless skinless chicken breasts Trim any excess fat and pat dry before using.
Starch/Pasta
  • 2 pounds russet potatoes Peel and chop into even-sized pieces.
Seasoning/Spice Blend
  • 2 tablespoons fresh parsley, chopped Chop finely to release flavors.
  • 1 tablespoon fresh thyme leaves Fresh is always best.
Aromatics & Vegetables
  • 4 cloves garlic, minced Sauté until fragrant.
Liquids/Dairy
  • 3 tablespoons olive oil Use to sear the chicken.
  • 1 cup chicken broth Use low-sodium broth to control salt levels.
  • ½ cup heavy cream Stir in at the end for a smooth finish.
Optional Finishing Ingredients
  • 2 tablespoons butter Add for flavor and richness.
  • 2 tablespoons brown sugar Adds a hint of sweetness.
  • 1 tablespoon balsamic vinegar For acidity and depth.

Method
 

Preparation
  1. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Once hot, add the chicken breasts and sear them for about 5-7 minutes on each side until golden brown.
  3. Ensure they reach an internal temperature of 165°F for safe eating.
Cooking
  1. Remove the chicken and set it aside. In the same pan, add the remaining olive oil and garlic.
  2. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant but not burnt.
  3. Stir in the chopped potatoes and chicken broth and bring it to a gentle simmer.
  4. Cover the pan for 5-10 minutes, or until the potatoes are fork-tender.
  5. Return the chicken to the pan, adding the fresh parsley, thyme, and butter.
  6. Cover the skillet and let everything cook together on low heat for about 10 minutes.
  7. Once the chicken is fully cooked, stir in the heavy cream, brown sugar, and balsamic vinegar.
  8. Let the sauce simmer for another 2-3 minutes until thickened slightly.
  9. Remove from heat and let the dish sit for a few minutes before serving.

Notes

Store in the refrigerator for up to 3 days in an airtight container; can be frozen for up to 3 months. Use fresh herbs for an added flavor boost.