Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) (15 ml)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter (15g)
  • Juice of 1/2 lemon (about 1-2 tablespoons/15-30 ml)
  • 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1-inch chunks (approx. 900g)
  • 4 tablespoons unsalted butter (57g)
  • 1/2 cup whole milk or heavy cream (120 ml) (adjust for desired creaminess)
  • 2 cloves garlic, minced (optional, for garlic mashed potatoes)
  • Salt and freshly ground white pepper, to taste

Instructions:

  1. Peel and chop potatoes, then place in a large pot with cold, salted water.
  2. Bring potatoes to a boil and cook until fork-tender.
  3. While potatoes boil, melt butter in a small saucepan and sauté minced garlic until fragrant (optional).
  4. Drain the potatoes thoroughly. Return to the pot.
  5. Mash potatoes with butter, warm milk (or cream), and garlic butter (if using). Season with salt and pepper. Adjust consistency by adding more milk/cream.
  6. Pat chicken dry and season with salt, pepper, rosemary, and thyme.
  7. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through.
  8. In the last few minutes of cooking, add minced garlic and butter to the pan. Spoon melted butter over the chicken.
  9. Remove pan from heat and squeeze lemon juice over the chicken.
  10. Plate the garlic herb chicken alongside creamy mashed potatoes. Garnish with fresh herbs, if desired.