Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting meal featuring garlic herb chicken breasts, creamy mashed potatoes, and sweet glazed carrots, perfect for a cozy dinner at home.
Ingredients
For the Chicken
- 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
For the Mashed Potatoes
- 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)
For the Glazed Carrots
- 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
For the Sauce
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
Preparation of Potatoes
- Start by adding the peeled and chunked potatoes to a pot of cold salted water.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes.
- Drain the potatoes, and return them to the hot pot for 1–2 minutes to steam off excess moisture. Cover and set aside.
Roasting the Carrots
- Preheat your oven to 425°F (220°C).
- Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast for 25–35 minutes or until tender and lightly caramelized.
- Near the end of roasting, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until bubbly and fragrant.
- Pour this honey-butter glaze over the hot carrots and toss to coat evenly.
Searing the Chicken
- Pat the chicken breasts dry, then season with salt, pepper, half of the minced garlic, thyme, and Italian herbs.
- Rub the seasoning in with 1 tablespoon of olive oil.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5–6 minutes per side or until golden brown and cooked through.
- Transfer the chicken to a plate and tent it with foil to keep warm.
Making the Sauce
- In the same skillet used for the chicken, sauté minced shallot and remaining garlic over medium heat for 1–2 minutes.
- Deglaze the pan with white wine, scraping up browned bits.
- Simmer for 2–3 minutes to reduce slightly, then add chicken stock.
- Continue simmering until thickened.
- Off the heat, whisk in 2 tablespoons of cold butter until silky and emulsified.
- Season with salt and pepper to taste.
Preparing the Mashed Potatoes
- Mash the hot potatoes to your desired consistency.
- In a small saucepan, warm 4 tablespoons of butter, cream cheese (if using), and milk just until combined and melted.
- Stir this warm, creamy mixture into mashed potatoes until smooth.
- Season with salt and pepper to taste.
Notes
You can swap out veggies or seasonings based on what you have on hand. For a non-alcoholic version, substitute white wine with additional chicken stock.