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Creamy Herb Chicken with Mashed Potatoes

Creamy herb chicken with mashed potatoes on a white plate with fresh parsley garnish
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Juicy herb-seasoned chicken breasts in creamy sauce served with buttery mashed potatoes. A comforting, complete meal perfect for family dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to 1/2-inch thickness)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 lbs russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup milk, warmed
  • 4 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Place cubed potatoes in large pot and cover with cold salted water. Bring to boil over high heat, then reduce to medium and cook 15-20 minutes until fork-tender. Drain and return to pot.
  2. Add warm milk and butter to potatoes while hot. Using a potato masher, mash until smooth and creamy. Season with salt and pepper. Cover and keep warm on lowest heat.
  3. Pat chicken dry with paper towels and season both sides with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  4. Heat olive oil in large skillet over medium-high heat for 2-3 minutes until shimmering. Cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove to plate, tent with foil, and rest 5 minutes.
  5. Reduce heat to medium. In same skillet, melt butter and sauté minced garlic for 1 minute until fragrant (don’t let it brown). Add heavy cream and chicken broth, scraping up browned bits. Bring to gentle simmer for 2-3 minutes.
  6. Stir in Parmesan cheese, parsley, and basil. Cook 3-4 minutes, stirring occasionally, until sauce thickens enough to coat back of spoon. Season with salt and pepper.
  7. Return chicken to skillet and spoon sauce over top. Warm together 2-3 minutes. Serve chicken with creamy herb sauce over mashed potatoes.

Notes

  • Pound chicken to 1/2-inch even thickness for uniform cooking and to prevent dry spots.
  • Use warm milk for fluffier mashed potatoes. Cold milk can make them gummy.
  • Fresh herbs provide best flavor, but you can use 1 teaspoon dried herbs if needed.
  • Sauce thickens as it sits. Add a splash of broth if it becomes too thick when reheating.
  • Don’t let cream sauce boil rapidly or it might break. Keep at gentle simmer.
  • Equipment needed: Large pot, 12-inch skillet, potato masher, meat thermometer.

Nutrition

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