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Chicken Breast And Mashed Potatoes

Juicy Chicken Breast with Buttery Mashed Potatoes and Pan Sauce Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 3 garlic cloves
  • 3 sprigs fresh thyme
  • ½ cup chicken stock
  • 1 tsp lemon juice
  • 2 lb Yukon gold potatoes
  • ½ cup whole milk
  • ¼ cup sour cream
  • 1 tbsp chopped fresh parsley

Method
 

  1. Season chicken with 1 tsp salt and ½ tsp pepper. Sear in olive oil over medium-high heat until golden and 165°F (74°C), 5 to 6 minutes per side, then tent with foil.
  2. Boil peeled potato chunks in salted water until fork-tender, about 15 minutes.
  3. Drain potatoes, return to the pot, and mash with 2 tbsp butter, warm milk, sour cream, and remaining pepper.
  4. In the same skillet over medium heat, melt remaining 2 tbsp butter and cook garlic 30 seconds. Add stock and thyme, scrape up browned bits, and simmer 2 to 3 minutes. Off heat, stir in lemon juice.
  5. Slice chicken against the grain, plate over mashed potatoes, spoon sauce on top, and garnish with parsley.

Notes

Let the chicken rest while the sauce reduces, even if it feels like an extra step. Those few minutes make the meat noticeably juicier when sliced.