Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting classic featuring succulent garlic herb chicken, creamy mashed potatoes, and sweet, glazed carrots, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoons butter
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
Preparation of Potatoes
- Add the peeled and chunked potatoes to a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to steam off extra moisture. Cover and set aside.
Roasting Carrots
- Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper, then spread them on a parchment-lined baking sheet. Roast for 25-35 minutes until tender and lightly caramelized.
- Melt 2 tablespoons of butter with 1 tablespoon of honey and the grated garlic in a small pan until bubbly. Pour this honey-butter glaze over the hot carrots and toss to coat evenly.
Cooking Chicken
- Season the chicken breasts with salt, pepper, half of the minced garlic, and thyme or Italian herbs, rubbing the seasoning with 1 tablespoon of olive oil. Heat the remaining olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Making the Sauce
- In the same skillet, sauté the minced shallot and remaining garlic for 1-2 minutes. Deglaze the pan with white wine, scraping up the browned bits. Let simmer for 2-3 minutes, then add chicken stock.
- Continue simmering until the sauce thickens slightly. Off the heat, whisk in the 2 tablespoons of cold butter until the sauce is silky. Season with salt and pepper to taste.
Preparing Mashed Potatoes
- Mash the hot potatoes until desired consistency. In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk until melted and combined. Stir this creamy mixture into the mashed potatoes until smooth.
- Season with salt and pepper to taste.
Notes
Feel free to use sweet potatoes instead of russets for a hint of sweetness. For added creaminess, you can push the mashed potatoes through a ricer. Consider using a meat thermometer to ensure chicken doneness at 165°F.