Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 4 (6 oz) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil the cubed potatoes in salted water until tender (about 10-12 minutes). Drain completely.
  2. Mash the potatoes with 3 tbsp butter, 1/4 cup heavy cream, and minced garlic until velvety. Set aside for 5 minutes to firm up.
  3. Slice a deep pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  4. Season the exterior of the chicken with garlic powder, paprika, salt, and black pepper.
  5. Spoon the garlic mash generously into the chicken pockets, pressing firmly to eliminate air gaps.
  6. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate.
  7. Deglaze the pan with chicken broth, whisking in 1/2 cup heavy cream and 1 tbsp butter.
  8. Return chicken to the pan and simmer for 3-5 minutes until the sauce thickens and internal temperature reaches 165°F (74°C).
  9. Garnish with chopped fresh parsley and serve.