Herby Pan-Seared Chicken with Mashed Potatoes & Compound Butter
a restaurant-worthy meal right at home
This Herby Pan-Seared Chicken with Mashed Potatoes & Compound Butter is the kind of cozy, restaurant-worthy meal that never fails to impress. It uses one of my favorite methods for cooking chicken: pan-searing in butter until golden brown, then finishing with a silky pan sauce. Nestle it over cheesy mashed potatoes, add a slice of garlic & herb compound butter, and you’ve got comfort food at its finest.
If you’ve never made compound butter before, this recipe will show you just how simple (and game-changing) it is. All you have to do is mix butter with garlic, rosemary, chives, and parsley, roll it into a log, chill in the fridge, and slice as needed. It instantly makes everything from steak to roasted veggies more flavorful.
You’ll find the full recipe below, along with all my tips and answers to FAQs. I’ve also added a printable PDF version (a reader request!) so you can keep it handy in the kitchen.
Thank you for being part of our WTF To Make For Dinner community here on Substack. Now let’s get cooking — time to dig in!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Can I use chicken thighs instead of chicken breasts? Definitely! Boneless, skinless chicken thighs work great in this recipe. They’re a little more forgiving than chicken breasts and stay juicy even if slightly overcooked. Just adjust the cooking time as they’ll usually need an extra 2 to 3 minutes per side depending on thickness.
What can I use instead of Kerrygold Dubliner cheese?
Any sharp white cheddar or even parmesan works well in the mashed potatoes. The goal is to add a little sharp, nutty flavor to balance the creaminess.
Do I need to use a stainless steel skillet?
A stainless steel skillet gives you the best sear in this situation and helps to build a flavorful pan sauce - THIS is the one that I use and love. A cast iron skillet is another great option. If you’re using nonstick, you won’t get that same golden crust, but it will still be delicious!
How do I store any leftovers?
You can store leftover chicken and mashed potatoes in airtight containers in the fridge for up to 3 days. The compound butter will keep in the fridge for up to 1 week, or you can freeze it for up to 2 months.
Can I make the mashed potatoes ahead of time?
Yes! Make them up to a day in advance and store them in the fridge. Reheat over medium-low heat on the stovetop, stirring in a splash of warm cream or milk at a time until you achieve your desired texture.
What should I use in place of the wine in the pan sauce?
If you prefer not to cook with wine, just add an extra splash of chicken stock and a small splash of vinegar or lemon juice for brightness to mimic the acidity.
Prep time: 30 minutes (plus 1.5 hours chill time)
Cook time: 35 minutes
Serves: 4
Ingredients - For the Mashed Potatoes
2 tablespoons kosher salt (for the water)
4 medium russet potatoes, peeled and cubed
4 medium Yukon gold potatoes, peeled and cubed
5 medium garlic cloves, peeled and left whole
2 cups heavy whipping cream
6 tablespoons salted butter
½ cup shredded sharp cheese, such as Kerrygold Dubliner or sharp white cheddar
Ingredients - For the Compound Butter
1 cup salted butter, softened to room temperature
2 medium garlic cloves, grated
2 tablespoons finely sliced chives
1 tablespoon finely chopped flat leaf parsley
1 ½ teaspoons finely chopped rosemary leaves
¾ teaspoon freshly ground black pepper
Ingredients - For the Herby Pan-Seared Chicken
4 boneless skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons neutral oil, such as avocado
3 garlic cloves, peeled and smashed
8 tablespoons salted butter, divided
3 sprigs fresh rosemary
1 small shallot, finely chopped
1/2 cup chicken stock
Splash of dry white wine
Chives, finely sliced, for garnish
Step-By-Step Method - For the Mashed Potatoes
In a large pot, add the cubed potatoes, whole garlic cloves, and salt. Add cold water until potatoes are covered by about 1 inch. Bring to a boil over high heat and cook the potatoes until they are fork tender, about 15 to 20 minutes. Drain and set aside.
In a small pot over medium heat add the heavy cream and butter. Bring to a gentle simmer.
Over a large mixing bowl, run the potatoes through a potato ricer (or mash them) and carefully add in the warm cream & butter mixture until just combined. Fold in the cheese until well incorporated and be sure not to over mix!
Serve and top with generous slices of the herby compound butter (recipe below).
Step-By-Step Method - For the Compound Butter
In a small to medium mixing bowl, combine the softened butter, garlic, fresh herbs and pepper.
Using a rubber spatula or spoon, mash together until well combined.
Transfer the butter onto the center of a square piece of plastic wrap and begin to form into a log shape. Roll up tightly and twist both edges to create a cylinder. Refrigerate for a minimum of 1 ½ hours.
Step-By-Step Method - For the Herby Pan-Seared Chicken
Pat the chicken completely dry with a paper towel and season with salt and pepper. Be sure to continue patting the chicken dry as needed until it is placed into the skillet, you want it to be as dry as possible for an optimal sear!
Heat a medium stainless steel skillet over medium-high heat. Once the skillet is hot, add the oil. Once shimmering, add the seasoned chicken breasts into the skillet. Cook undisturbed until a golden brown crust forms and it releases easily from the pan, about 5 to 7 minutes.
Flip the chicken and cook for 2 to 3 minutes, then add 4 tablespoons of butter, the smashed garlic cloves, and the rosemary sprigs. Carefully tilt the skillet and baste with the butter until the internal temperature reaches 160°F, about 3 minutes.
Remove the chicken from the pan and set aside to rest for a minimum of 5 minutes. (It will continue to cook as it rests to reach 165°F). Discard the rosemary sprigs and garlic cloves.
Meanwhile, in the same skillet over medium heat, add the shallots and cook until translucent and fragrant, about 2 minutes. Deglaze with a splash of white wine and add the chicken stock. Increase the heat and bring to a rapid simmer, and cook until the liquid is reduced by more than half and it starts to thicken. Once thickening, reduce the heat to low and quickly whisk in the remaining 4 tablespoons of butter one at a time, making sure that each is dissolved before adding the next. Once the sauce has thickened enough to coat the back of a spoon, remove from heat.
To serve, place a generous amount of mashed potatoes onto a plate and top with a slice of the herby compound butter. Lean the chicken over top and use a spoon to drizzle the pan sauce on top. Garnish with chives or fresh herbs of choice if desired.
How to Make Herby Pan-Seared Chicken with Mashed Potatoes & Compound Butter
FREE Downloadable Recipe PDF (Tap Below)
xo,
Erin
This was INCREDIBLE. Felt like a pro making this :)
En español la receta por favor