Brainerd Farmstead Herb Chicken Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken breasts baked with fresh herbs, garlic, and lemon, served over creamy mashed potatoes with garden vegetables. This american-inspired chicken ready in about 40 minutes pairs minced garlic, finely chopped fresh rosemary, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each), boneless and skinless chicken breasts
• 3 cloves, minced garlic
• 1 tbsp, finely chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 1, zested and juiced lemon
• 2 tbsp olive oil
• 2 cups, peeled and cubed potatoes
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry, then rub with 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp rosemary, 1 tsp thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Place in a baking dish.
2. Step 2: Roast chicken for 20-25 minutes until internal temperature reaches 165°F. While chicken cooks, boil cubed potatoes in salted water for 15 minutes until tender.
3. Step 3: Drain potatoes, then mash with 2 tbsp butter, 1/4 cup heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Stir lemon juice into the baking dish with chicken juices, then spoon over chicken. Serve with mashed potatoes and steamed green beans.