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

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

Let the chicken rest for 10 minutes at room temperature to let the flavors soak in.

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

Carefully add the chicken breasts to the pan and sear them without moving for 5-6 minutes until they form a golden-brown crust.

Flip the chicken and cook for another 5-6 minutes. Add butter to the pan and baste the chicken with the melted butter and juices.

Once the internal temperature reaches 165 degrees Fahrenheit, transfer the chicken to a plate and cover with foil.

In the same skillet, add brown sugar and balsamic vinegar to the drippings. Stir over medium heat until the sugar dissolves and caramelizes, about 2 minutes.

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

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

Bring to a boil over high heat, then reduce to a simmer for 15-20 minutes until tender. Drain and return to the pot.

Add butter and heavy cream, then mash until smooth. Season with salt and pepper.

Serve the mashed potatoes on plates, top with chicken, and drizzle the sauce over each piece.