Ingredients
Equipment
Method
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- While the potatoes cook, season the chicken breasts on both sides with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, the dried thyme, and dried rosemary.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Let the sauce simmer for 2-3 minutes.
- Drain the cooked potatoes well. Return them to the pot and add the butter, warm milk, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mash the potatoes until they are smooth and creamy.
- Return the chicken to the skillet and turn to coat with the garlic sauce. Serve the chicken immediately with the creamy mashed potatoes. Garnish with fresh parsley if desired.
Nutrition
Notes
For extra creamy potatoes, you can substitute heavy cream for the milk. You can also add a splash of dry white wine to the pan sauce with the chicken broth for additional flavor.