Sautéed Garlic Herb Chicken with Roasted Garlic Mashed Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken breasts pan-seared with garlic and fresh herbs, served alongside creamy roasted garlic mashed potatoes for a comforting meal. This American-inspired Father’s Day recipe, ready in about 65 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 6 cloves, minced garlic cloves
• 2 tsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 3 large (about 2 lbs) russet potatoes
• 1 bulb whole garlic bulb
• 4 tbsp unsalted butter
• 1/2 cup milk
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Slice the top 1/4 inch off the whole garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil and roast for 40 minutes until soft and fragrant.
2. Step 2: Peel and quarter 3 large russet potatoes, place in a large pot, cover with cold water and add 1 tsp salt. Bring to boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are tender.
3. Step 3: While potatoes and garlic cook, pat dry 4 boneless skinless chicken breasts. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 2 tsp fresh thyme, and 1 tbsp chopped rosemary.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). In the last minute, add 6 minced garlic cloves to the pan and sauté until fragrant.
5. Step 5: Drain the potatoes and return to pot. Squeeze the soft roasted garlic cloves from the bulb and mash into the potatoes with 4 tbsp unsalted butter, 1/2 cup warm milk, and 2 tbsp chopped fresh parsley until creamy and smooth.
6. Step 6: Plate the chicken breasts alongside a generous scoop of roasted garlic mashed potatoes and spoon any garlic-herb pan juices over the chicken. Serve immediately.