Make Garlic Herb Chicken With Mashed Potatoes And Glazed Carrots Tonight!
Juicy garlic herb chicken served with creamy mashed potatoes and sweet honey glazed carrots. This comforting family dinner recipe is hearty, flavorful, and perfect for a cozy night at home.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner / Main Course
- Method: Pan-Seared & Roasted
- Cuisine: American
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
4 cloves garlic, minced (divided)
1 teaspoon dried thyme
1 teaspoon dried Italian herbs
1 teaspoon salt
½ teaspoon black pepper
1 shallot, minced
½ cup dry white wine
½ cup chicken stock
2 tablespoons cold butter
For the Mashed Potatoes:
4 large russet potatoes, peeled and cut into 2–3 inch chunks
4 tablespoons butter
½ cup whole milk, warmed
2 ounces cream cheese
For the Glazed Carrots:
1 pound carrots, peeled and halved if large
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon honey
1 clove garlic, grated
Instructions
Cook the Potatoes:
Add peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the hot pot for 1–2 minutes to remove excess moisture. Cover and set aside.
Roast the Carrots:
Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and caramelized.
In a small pan, melt butter with honey and grated garlic until bubbly. Toss the hot carrots in the honey-butter glaze.
Cook the Chicken:
Pat chicken breasts dry. Season with salt, pepper, thyme, Italian herbs, half of the minced garlic, and 1 tablespoon olive oil.
Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and tent with foil.
Make the Pan Sauce:
In the same skillet, sauté shallot and remaining minced garlic for 1–2 minutes. Deglaze with white wine, scraping up browned bits. Simmer 2–3 minutes.
Add chicken stock and simmer until slightly thickened. Remove from heat and whisk in cold butter until silky. Season to taste.
Prepare the Mashed Potatoes:
Mash hot potatoes to desired consistency. Warm butter, milk, and cream cheese until melted and combined. Stir into potatoes until smooth and creamy. Season with salt and pepper.
Serve:
Plate mashed potatoes, top with chicken and spoon over pan sauce. Serve with honey-glazed carrots on the side.
Notes
Use a meat thermometer; chicken is done at 165°F (74°C).
Yukon Gold potatoes can be substituted for extra creaminess.
For alcohol-free version, replace wine with extra chicken stock and a splash of lemon juice.
Let chicken rest 5 minutes before slicing for juicier results.
