Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting meal combining succulent garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for any occasion.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Pat dry before seasoning
- 3 tablespoon olive oil, divided Used for searing the chicken and roasting the carrots
- 4 cloves garlic, minced Divided between chicken seasoning and pan sauce
- 1 teaspoon dried thyme Adds flavor
- 1 teaspoon dried Italian herbs Adds flavor
- 1 teaspoon salt For seasoning
- 1/2 teaspoon black pepper For seasoning
- 1/2 cup dry white wine For deglazing the pan
- 1/2 cup chicken stock For the pan sauce
- 2 tablespoon cold butter For emulsifying the sauce
For the mashed potatoes
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks For mashing
- 4 tablespoon butter Adds creaminess
- 1/2 cup whole milk, warmed For mashing
- 2 ounce cream cheese Optional for extra creaminess
- 1 teaspoon salt For seasoning
- 1/2 teaspoon black pepper For seasoning
For the glazed carrots
- 1 pound carrots, peeled and sliced in half if large For roasting
- 1 tablespoon olive oil For roasting the carrots
- 2 tablespoon butter For the glaze
- 1 tablespoon honey For sweetness in the glaze
- 1 clove garlic, grated For the glaze
Instructions
Preparation of Mashed Potatoes
- Add the peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, then return to the hot pot for 1-2 minutes to steam-off moisture.
Roasting Carrots
- Toss the carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-35 minutes until tender and caramelized.
- Melt 2 tablespoon of butter with 1 tablespoon of honey and grated garlic in a small pan. Pour over carrots and toss to coat.
Cooking Chicken
- Pat the chicken breasts dry. Season with salt, pepper, half of the minced garlic, thyme, and Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil.
- Heat remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
Making the Pan Sauce
- Sauté the remaining shallot and garlic in the skillet over medium heat for 1-2 minutes. Deglaze with white wine, scraping fond from the skillet. Simmer for 2-3 minutes.
- Add chicken stock and simmer until thickened slightly. Off heat, whisk in 2 tablespoon cold butter, and season with salt and pepper.
Final Assembly
- Mash the potatoes to desired consistency, warming melted butter, cream cheese, and milk together before mixing in.
- Serve mashed potatoes as a base, top with chicken, and arrange glazed carrots alongside.
Notes
Taste as you go, adjust seasonings as needed. For best results, serve with a light salad or crusty bread.