Place the peeled and quartered potatoes in a large saucepan and cover them with cold salted water.

Bring to a boil, then reduce the heat as needed and cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.

While the potatoes cook, pat the chicken breasts dry with paper towels.

Season both sides of the chicken with salt, black pepper, dried thyme, rosemary, and parsley.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Once hot, add the seasoned chicken breasts. Cook for approximately 6–7 minutes on each side, adjusting the heat if necessary, until golden brown and the thickest part reaches 165°F (74°C).

Transfer the chicken to a clean plate and loosely cover to keep warm.

Reduce the skillet heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth and add the honey. Scrape the bottom of the skillet with a wooden spoon to release the flavorful browned bits.

Simmer the sauce for 3–4 minutes, or until slightly reduced and beginning to develop a glossy consistency.

Meanwhile, thoroughly drain the cooked potatoes and return them to the warm pot.

Add the 3 tablespoons butter and warm milk. Mash until creamy and smooth, adding the milk gradually if you prefer firmer mashed potatoes.

Season the potatoes with salt and black pepper to taste.

Return the Glazed Garlic Herb Chicken Breast to the skillet. Spoon the garlic herb glaze over each piece and cook for another 1–2 minutes, until the chicken is hot and thoroughly coated.

Divide the creamy mashed potatoes among serving plates.

Place a glazed chicken breast over each portion of potatoes and spoon the remaining pan sauce over the top.

Garnish with fresh parsley and serve immediately.