Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting dish combining succulent chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family dinners and gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts High-quality, fresh poultry recommended.
- 3 tablespoon 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 chunks
- 4 tablespoon butter For mashing.
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese Optional for extra creaminess.
For the Glazed Carrots
- 1 pound carrots, peeled and sliced Slice in half if large.
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
For the Sauce
- 2 cloves garlic, minced
- 1/2 cup dry white wine You can substitute with chicken broth or apple cider vinegar.
- 1/2 cup chicken stock
- 2 tablespoon cold butter For finishing the sauce.
Instructions
Preparation of Potatoes
- Add 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, then cover and set them aside.
Roasting Carrots
- Preheat your oven to 425°F.
- Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast the carrots for 25–35 minutes, or until they are tender and lightly caramelized.
- Near the end of the roasting time, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until the mixture is bubbly and fragrant.
- Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.
Cooking Chicken
- Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing 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 it is golden brown and cooked through.
- Transfer the seared chicken to a plate and tent it with foil to keep it warm.
Making the Sauce
- In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet.
- Simmer the mixture for 2–3 minutes to reduce it slightly, then add the chicken stock and continue simmering until the sauce has thickened slightly.
- Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste.
Preparing Mashed Potatoes
- Mash the hot potatoes to your desired consistency.
- In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk just until the mixture is melted and combined.
- Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious. Season the mashed potatoes with salt and pepper to taste.
Notes
Consider using a potato ricer for smoother mashed potatoes. You can also add roasted garlic or sour cream for added flavor. A pinch of cinnamon or nutmeg in the glazed carrots can enhance sweetness.