Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a complete comforting dinner featuring juicy pan-seared chicken, creamy mashed potatoes, and sweet honey-glazed roasted carrots.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried Italian herbs
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large russet potatoes, peeled and cut into chunks
- 4 tbsp butter
- 1/2 cup whole milk, warmed
- 2 oz cream cheese
- 1 lb carrots, peeled and sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tbsp cold butter
Instructions
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let steam dry, then cover and set aside.
- Toss carrots with olive oil, salt, and pepper. Roast at 425°F (220°C) for 25–35 minutes until tender.
- Mix melted butter, honey, and grated garlic, then pour over roasted carrots and toss to coat.
- Season chicken with salt, pepper, half the garlic, thyme, and Italian herbs.
- Heat olive oil in a skillet and sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Sauté shallot and remaining garlic in the same pan for 1–2 minutes.
- Deglaze with white wine, simmer 2–3 minutes, then add chicken stock and reduce slightly.
- Whisk in cold butter off heat until silky. Season sauce to taste.
- Mash potatoes, then stir in butter, warm milk, and cream cheese until smooth and creamy.
- Serve chicken with mashed potatoes and glazed carrots, spooning pan sauce over the top.
Notes
- Let chicken rest before slicing for juicier texture.
- Warm dairy before adding to mashed potatoes for extra creaminess.