Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A classic dish that combines the comforting flavors of chicken, fluffy mashed potatoes, and glazed carrots, perfect for any occasion.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced Divided into two uses
- 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 tablespoon butter Warmed
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese Optional
For the glazed carrots
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
For the pan sauce
- 2 cloves garlic, minced Remaining minced garlic
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Instructions
Preparation of Potatoes
- Add the 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 set aside.
Cooking Carrots
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 25–35 minutes until tender. Add honey-butter glaze at the end.
Cooking Chicken
- Season chicken with salt, pepper, garlic, thyme, and herbs. Heat olive oil in skillet, sear chicken for 5–6 minutes per side, then transfer and cover to keep warm.
Making the Sauce
- Sauté shallot and remaining garlic in the same skillet. Deglaze with white wine, reduce, and add chicken stock. Whisk in cold butter to create a silky sauce.
Preparing Mashed Potatoes
- Mash potatoes to desired consistency. Warm butter, cream cheese, and milk together. Mix into the potatoes, season with salt and pepper.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and herbs beforehand. Use a ricer for creamy mashed potatoes. Adjust the honey glaze seasonings to taste.