Make Garlic Herb Chicken With Mashed Potatoes And Glazed Carrots Tonight!

Why You’ll Love This Recipe

I love how every component complements the others. The chicken is packed with garlic and herb flavor, the mashed potatoes are rich and smooth, and the carrots add a touch of sweetness. The homemade pan sauce ties everything together with a silky finish. Whenever I want a complete, restaurant-style meal at home, this is what I cook.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 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
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 shallot, minced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons cold butter

Directions

I begin by placing the peeled and chunked potatoes into a pot of cold salted water. I bring the water to a boil and cook the potatoes for about 15 minutes, until they are fork-tender. I drain them, return them to the hot pot for 1 to 2 minutes to steam off excess moisture, then cover and set aside.

Next, I preheat my oven to 425°F. I toss the carrots with olive oil, salt, and pepper on a parchment-lined baking sheet. I roast them for 25 to 35 minutes, until tender and lightly caramelized. Near the end of roasting, I melt butter with honey and grated garlic in a small pan until bubbly. I pour this glaze over the hot carrots and toss them to coat evenly.

For the chicken, I pat the breasts dry and season them with salt, pepper, half of the minced garlic, thyme, and Italian herbs. I rub in 1 tablespoon of olive oil to help the seasoning adhere. I heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side, until golden brown and cooked through. I transfer the chicken to a plate and tent it with foil to keep warm.

In the same skillet, I sauté the minced shallot and remaining garlic for 1 to 2 minutes. I deglaze the pan with white wine, scraping up the browned bits from the bottom. I let it simmer for 2 to 3 minutes to reduce slightly, then add the chicken stock and continue simmering until slightly thickened. Off the heat, I whisk in cold butter until the sauce becomes silky. I season the sauce with salt and pepper to taste.

To finish the mashed potatoes, I mash the hot potatoes until smooth. In a small saucepan, I warm butter, cream cheese, and milk until melted and combined. I stir this mixture into the potatoes until creamy and luscious, then season with salt and pepper.

I serve the garlic herb chicken over a bed of mashed potatoes, spoon the pan sauce over the top, and add a generous portion of glazed carrots on the side.

Servings And Timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes substitute chicken thighs for extra juiciness. When I want a lighter version, I skip the cream cheese in the potatoes. I have also added fresh rosemary to the chicken for deeper herb flavor.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I warm everything gently in the oven at 350°F or in a skillet over low heat. I add a splash of broth to keep the chicken moist when reheating.

FAQs

Can I Make This Ahead Of Time?

I can prepare the mashed potatoes and carrots ahead of time and reheat them before serving. I prefer cooking the chicken fresh for best texture.

What If I Do Not Want To Use Wine?

I substitute additional chicken stock for the wine if I prefer not to use it.

How Do I Know When The Chicken Is Done?

I cook it until the internal temperature reaches 165°F and the juices run clear.

Can I Use Baby Carrots?

I can use baby carrots, though I adjust roasting time slightly depending on size.

How Do I Keep Mashed Potatoes Creamy?

I make sure the milk and butter mixture is warm before stirring it in, which helps keep the texture smooth.

Conclusion

This garlic herb chicken with mashed potatoes and glazed carrots is one of my favorite complete dinners. I love the balance of savory herbs, creamy potatoes, sweet carrots, and silky pan sauce. It feels comforting, elegant, and perfect for sharing. Whenever I want a meal that satisfies everyone at the table, this is the recipe I choose.

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