Description
Juicy garlic herb chicken served with creamy mashed potatoes, coated in a rich buttery garlic sauce that makes every bite warm, comforting, and perfect for chilly evenings.
Ingredients
Scale
- 6 boneless skinless chicken thighs
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 tablespoons butter, divided
- 6 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 cup warm milk
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil for the potatoes and heat a large skillet over medium heat.
- Season the chicken thighs with salt, black pepper, and half of the chopped thyme.
- Add olive oil to the skillet and cook the chicken thighs for 5 to 6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet, melt 2 tablespoons butter and cook the garlic for 1 minute until fragrant. Stir in parsley and remaining thyme.
- Return the chicken to the skillet and coat it in the garlic herb butter sauce.
- Meanwhile, boil the potatoes for 15 to 18 minutes until fork tender. Drain well.
- Mash the potatoes with the remaining butter, heavy cream, and warm milk until smooth and creamy.
- Serve the chicken over or beside the mashed potatoes and spoon extra garlic herb sauce over the top before serving.
Notes
- Warm the milk before adding it to the potatoes for a smoother texture.
- Fresh herbs give the sauce the best flavor and aroma.
- Let the chicken rest for a few minutes before serving to keep it juicy.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 165mg
Keywords: garlic herb chicken, mashed potatoes, cozy winter dinner, comfort food, creamy potatoes, skillet chicken, buttery garlic chicken