Herby Butter Chicken with Mashed Potatoes & Compound Butter

After you try this Herby Butter Chicken with Mashed Potatoes & Compound Butter, you’re never going to want to eat chicken any other way. It has the perfect combination of crispy golden skin, juicy meat, and aromatic herbs.

How To Make Herby Chicken

Here’s a video of how I Herby Butter Chicken. For another delicious one pan dish, check out my Garlic Butter Steak With Mushroom Wine Sauce recipe!

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Mashed Potatoes Ingredients

• 2 tablespoons kosher salt 
• 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 Kerrygold Dubliner Cheese (or sharp cheddar)

Compound Butter Ingredients

• 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

Herby Butter Chicken Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt to taste 
• Freshly ground black pepper to taste 
• 2 tablespoons neutral oil, such as avocado
• 3 medium cloves garlic, peeled and smashed
• 8 tablespoons Salted Butter, divided 
• 3 sprigs fresh rosemary 
• 1 small shallot, finely chopped
• ½ cup chicken stock 
• Splash of dry white wine 
• Chives, finely sliced, for garnish

Mashed Potatoes Step-By-Step Recipe Method

1. 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.
2. In a small pot over medium heat add the heavy cream and butter. Bring to a gentle simmer.
3. 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!
4. Serve and top with generous slices of the herby compound butter (recipe below).

Compound Butter Step-By-Step Recipe Method

1. In a small to medium mixing bowl, combine the softened butter, garlic, fresh herbs and pepper.
2. Using a rubber spatula or spoon, mash together until well combined.
3. 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.

Herby Butter Chicken Step-By-Step Recipe Method

1. 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! 
2. 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. 
3. 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. 
4. 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. 
5. 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. 
6. 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.