Oh, you are going to LOVE this recipe! There’s just something magical about a meal that feels fancy but is secretly so, so easy. My Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes is exactly that – a dish that totally wowed my family the first time I made it and has been a go-to ever since. I remember feeling a little nervous because it was for a special occasion, and I really wanted it to be perfect. Wandering through the farmer’s market that day, the smell of fresh herbs and chicken just pulled me right in! And then, as this chicken sizzled in the pan that evening, the most amazing scents filled the kitchen, creating this cozy, anticipatory vibe. When everyone took their first bite, oh wow, their faces lit up! It’s more than just dinner; it’s a little piece of kitchen magic.
Why You’ll Love This Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes
Seriously, this dish is a weeknight warrior and a special occasion superstar all rolled into one! Here’s why it’s going to be your new favorite:
- One-Skillet Simplicity: We’re talking minimal cleanup! Everything comes together in one pot, from searing the chicken to making that dreamy sauce.
- Gourmet Flavor, Easy Prep: That caramelized garlic and herb-infused sauce? It tastes like you spent hours in the kitchen, but it’s totally doable even on a busy Tuesday.
- Ultimate Comfort Food: Tender chicken, rich, creamy sauce, and the promise of fluffy mashed potatoes… does it get any cozier than that?
- Crowd-Pleaser Guaranteed: Whether it’s picky eaters or guests you want to impress, this meal always hits the spot. It’s just that good!
Gather Your Ingredients for Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes
Alright, let’s get this party started! To whip up this amazing skillet chicken, you’ll want to gather a few things. Don’t worry, it’s all pretty standard kitchen stuff, and trust me, the result is SO worth it. Having everything measured out beforehand makes the actual cooking so smooth, it’s like a little dance in the kitchen! Here’s what you’ll need:
- For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 teaspoons Italian seasonings
- 1/3 cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
- For the Creamy Sauce:
- 2.5 cups chicken broth
- 1 cube beef bouillon (or 1 tsp Better Than Bouillon)
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 3 tablespoons butter
- 10 whole cloves garlic (yes, ten! They get wonderfully soft and sweet!)
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese (optional, but highly recommended for extra cheesiness!)
Step-by-Step Guide to Making Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes
Okay, get ready to see just how easy this amazing dish comes together! It really is a straightforward process, and following these steps will guarantee you a dinner that tastes like it came straight from a fancy restaurant. Trust me, even if you’re new to the kitchen, you’ve got this! We’ve got a few little tricks up our sleeves to make sure every step is a breeze.
Prepare the Broth Mixture and Chicken
First things first, let’s get our liquid magic ready. Grab a big measuring cup with a spout – makes pouring so much easier! Toss in your chicken broth, that beef bouillon cube (or Better Than Bouillon, if you have it), soy sauce (or Worcestershire, good swap!), onion powder, thyme, and mustard powder. Give it a good stir and set it aside for later. Now, for the chicken: slice those big breasts in half lengthwise so they’re not too thick. Pop them between some plastic wrap and give them a gentle pound with the malleted side of your meat tenderizer, aiming for about half an inch thick. This part is key for even cooking! Pat them *really* dry – super important for searing. Season them up with Italian seasoning, salt, and pepper, then dredge them in that flour and Parmesan mix you prepared earlier. Give ’em a little tap to get rid of the excess flour. Perfect!
Sear the Chicken to Golden Perfection
Time to get some color on that chicken! Heat your olive oil in a large skillet over medium-high heat. You want it nice and hot, but not smoking like crazy. Carefully place your floured chicken pieces in the skillet. Don’t crowd the pan – cook them in batches if you need to! Sear each side for about 4-5 minutes until you get a gorgeous golden-brown crust. This step locks in all those yummy juices. Once they’re beautifully browned, take them out and set them on a clean plate. Don’t worry if they’re not cooked all the way through; they’ll finish cooking in the sauce.
Caramelize Garlic and Build the Sauce Base
Now for the flavor bombs! Melt your butter in the same skillet over medium or medium-low heat. Use a silicone spatula (they’re the best for scraping!) to get all those tasty browned bits off the bottom of the pan – that’s where all the flavor is hiding! Toss in those whole garlic cloves. Let them soften and turn wonderfully sweet and caramelized for about 6-7 minutes. Oh, the smell! Once the garlic is happy and soft, sprinkle in the remaining 3 tablespoons of flour right into the pan. Stir it around and cook for just a minute or two until you don’t smell that raw flour anymore. This is building the base for our luscious sauce.
Create the Creamy Garlic Herb Sauce
Slowly, and I mean *slowly*, start pouring in that pre-made broth mixture you set aside earlier. Whisk continuously as you pour! This is how we get a smooth sauce without any lumps. Keep stirring until it all comes together. Once it’s simmering and thickened slightly, stir in that glorious heavy cream. Let it come to a gentle boil, then immediately reduce the heat to low. If you’re using that optional Parmesan cheese, stir it in now until it’s all melted and creamy. Your sauce should be looking rich and irresistible!
Simmer and Serve Your Masterpiece
Almost there! Gently place your seared chicken back into the skillet, nestling it into that creamy sauce. Spoon some of that delicious sauce right over the top of the chicken. Cover the skillet loosely (you don’t want all the steam to escape, but you don’t want it *too* steamy either) and let it simmer for just about 5 minutes. This is when all those flavors meld together beautifully. Give it a final check – the chicken should be cooked through and tender. For more tips and variations on this delightful dish, check out this great resource. Garnish with a little fresh parsley if you have some, and serve it up immediately with your fluffy creamy mashed potatoes. Perfection!
Tips for Success with Your Garlic Herb Chicken
You know, even the best recipes can sometimes have little quirks, and this garlic herb chicken is no exception! But don’t you worry, I’ve picked up a few tricks over the years that make sure it turns out absolutely perfect *every single time*. Keeping your chicken pounded to a consistent half-inch thickness is super important – it means it cooks evenly and doesn’t end up dry on the edges while still pink in the middle. And that sauce? If it seems a little thin, just let it simmer uncovered for an extra minute or two after you add the cream. If it’s too thick, a splash more chicken broth will fix it right up! For more amazing ideas on what to serve alongside this dish, don’t forget to check out my list of 100 Side Dish Recipes!
Serving Suggestions for Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes
Now that you’ve made this incredible chicken, what do you serve it with? Honestly, that luscious, creamy sauce is begging for something to soak it all up! Of course, fluffy mashed potatoes are the classic choice – they’re practically a given, right? But if you’re looking for other ideas, you absolutely must check out my roundup of 100 Side Dish Recipes. I especially love pairing this chicken with some simple roasted green beans for a bit of freshness, or maybe some crusty bread for mopping up every last bit of that amazing sauce. A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, would be absolutely delightful with this too!
Storage and Reheating Instructions
Got leftovers? Lucky you! This Irresistible Garlic Herb Chicken is even better the next day. Pop any extra goodies into an airtight container and pop it in the fridge. It’ll stay delicious for up to 3 days. If you want to freeze some for a rainy day, that works too! Just make sure it’s in a good freezer container and it should be good for about 3 months. To reheat, the microwave is super easy – just zap it at 50% power for a few minutes until it’s lovely and warm. Or, if you prefer the oven, thaw it overnight and then pop it in a lightly greased, covered baking dish at 350°F for about 20 minutes. Enjoy!
Frequently Asked Questions about Garlic Herb Chicken
Got questions about whipping up this chicken masterpiece? You’re in the right place! Here are some common queries I get, along with my best advice:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually super forgiving and can be even more flavorful. Just trim off any excess fat, and you can cook them for a few minutes longer to ensure they’re perfectly tender. You can pound them slightly if they’re extra thick, but it’s not as crucial as with breasts.
What if I don’t have Italian seasoning?
No worries at all! Italian seasoning is basically a mix of common herbs. You can totally make your own by just combining dried oregano, basil, thyme, and a pinch of rosemary if you have it. Even just using extra dried oregano and basil will give you a great flavor!
How can I make this dish spicier?
If you like a little kick, adding some heat is easy! I love adding a pinch of red pepper flakes along with the garlic when it’s caramelizing. You could also stir in a teaspoon of your favorite hot sauce into the sauce just before serving, or even add a pinch of cayenne pepper when you add the flour for the sauce base.
My sauce seems a little thin. What should I do?
Don’t panic! If your sauce isn’t as thick as you’d like, just let it simmer uncovered for a few extra minutes after you’ve added the cream and chicken. The sauce will continue to reduce and thicken as it cooks down. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry, then whisk that into the simmering sauce until it thickens up.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate! It can vary a bit depending on the specific brands you use and how you prepare everything, but it gives you a good idea. It’s pretty balanced for such a decadent-tasting dish!
- Calories: 488
- Carbohydrates: 18g
- Protein: 21g
- Fat: 37g
- Saturated Fat: 17g
- Cholesterol: 111mg
- Sodium: 1860mg
- Potassium: 360mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 897IU
- Vitamin C: 2mg
- Calcium: 220mg
- Iron: 2mg
Irresistible Garlic Herb Chicken with Creamy Mashed Potatoes
Ingredients
Equipment
Method
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside. Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to scrape the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and roasted green beans.
