Name: Honey Garlic Chicken with Mashed Potatoes
Prep time: 15 min
Cook time: 29 min
Total time: 45 min
Ingredients: 4 boneless (skinless chicken breasts (about 1.5 lbs)); Salt and freshly ground black pepper (to taste); 1/4 cup all-purpose flour (for dredging); 2 tbsp unsalted butter; 2 tbsp olive oil; 4 cloves garlic (minced); 1/3 cup honey; 1/4 cup soy sauce (or tamari for gluten-free); 2 tbsp apple cider vinegar or rice vinegar; 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening); 2 lbs about 4 large russet or Yukon Gold potatoes, peeled and chopped; 1/2 cup whole milk or heavy cream; 4 tbsp unsalted butter; Salt and freshly ground black pepper (to taste); Fresh parsley (chopped, for garnish); Vegan: Use tofu or seitan instead of chicken (and vegan butter and plant-based milk for the mashed potatoes.); Gluten-Free: Use gluten-free flour for dredging the chicken and tamari instead of soy sauce.; Low-Sodium: Use low-sodium soy sauce or tamari and season lightly with salt.

If you’re craving a meal that’s both sweet and savory, this Honey Garlic Chicken with Mashed Potatoes is just what you need. The tender chicken is coated in a rich honey garlic sauce that’s sweet, sticky, and perfectly balanced, while the creamy mashed potatoes make the perfect companion.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to hit the spot. Ready to dig in? Let’s get cooking!

Honey Garlic Chicken with Mashed Potatoes

Annie Graves

Savor the perfect combination of flavors with this Honey Garlic Chicken served over creamy mashed potatoes.

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Prep Time 15

Cook Time 29

Total Time 45

Course Dinner

Cuisine American

Servings 4

Calories 650 kcal

Ingredients

For the Honey Garlic Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour for dredging
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic minced
1/3 cup honey
1/4 cup soy sauce or tamari for gluten-free
2 tbsp apple cider vinegar or rice vinegar
1 tsp cornstarch mixed with 1 tbsp water optional, for thickening

For the Mashed Potatoes

2 lbs about 4 large russet or Yukon Gold potatoes, peeled and chopped
1/2 cup whole milk or heavy cream
4 tbsp unsalted butter
Salt and freshly ground black pepper to taste
Fresh parsley chopped, for garnish

Substitutions

Vegan: Use tofu or seitan instead of chicken and vegan butter and plant-based milk for the mashed potatoes.
Gluten-Free: Use gluten-free flour for dredging the chicken and tamari instead of soy sauce.
Low-Sodium: Use low-sodium soy sauce or tamari and season lightly with salt.

Instructions

Prepare the Chicken

Season the chicken breasts with salt and black pepper.
Dredge them lightly in flour, shaking off any excess.

Cook the Chicken

In a large skillet, heat the butter and olive oil over medium-high heat.
Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.

Make the Honey Garlic Sauce

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Be careful not to burn the garlic.
Stir in the honey, soy sauce, and apple cider vinegar.
Bring the mixture to a simmer and cook for 3-4 minutes until slightly reduced.
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.
Return the chicken breasts to the skillet, spooning the sauce over them to coat.
Let them simmer in the sauce for another 2-3 minutes.

Make the Mashed Potatoes

While the chicken is cooking, place the chopped potatoes in a large pot and cover with cold water.
Add a pinch of salt and bring to a boil over medium-high heat.
Cook for 15-20 minutes, or until the potatoes are fork-tender.