Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

In a small bowl, combine minced garlic, chopped parsley, and thyme leaves. Rub this herb mixture all over the chicken breasts.

Let the chicken rest at room temperature for 10 minutes.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Carefully place the chicken breasts in the pan and sear for 5-6 minutes until a deep golden-brown crust forms.

Flip the chicken and cook for another 5-6 minutes until done.

Add butter to the pan and baste the chicken with the melted butter and pan juices.

Once the internal temperature reaches 165°F, transfer the chicken to a plate and tent with foil.

In the same skillet, add brown sugar and balsamic vinegar. Stir continuously over medium heat until the sugar dissolves and begins to caramelize.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes until the sauce reduces by half.

Taste and adjust seasoning with salt and pepper.

While the chicken cooks, peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold salted water.

Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.

Drain thoroughly and return the potatoes to the pot. Add butter and heavy cream, then mash until smooth and creamy.

Season with salt and pepper to taste.

Spoon a generous portion of mashed potatoes onto each plate. Place one chicken breast on top without the foil.

Drizzle the reduced pan sauce generously over the chicken.

Garnish with additional fresh herbs if desired. Serve immediately.