Description
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is the ultimate comfort food dish that’s perfect for a cozy family dinner. This meal features juicy, flavor-packed chicken, creamy dreamy mashed potatoes, and sweet caramelized carrots – a complete plate of deliciousness that’s surprisingly easy to make at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced or grated
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- 1 teaspoon dried Italian herbs or mixed herbs (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese (optional, for extra creaminess)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoon butter
- 1 tablespoon honey
- 1 garlic clove, grated or minced
- 1 shallot, minced (or 1/4 small onion, finely minced)
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Instructions
- Add the potato chunks to a pot of cold salted water, bring to a boil, and cook until fork-tender, about 15 minutes. Drain the potatoes, return them to the hot pot for 1–2 minutes to steam-off excess moisture, then cover and set aside.
- Preheat your oven to 425°F. Toss the carrots with 1 tablespoon olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and lightly caramelized.
- As the carrots are nearing the end of roasting, melt 2 tablespoon butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly and fragrant (about 30 seconds). Pour this honey-butter glaze over the hot carrots and toss to coat.
- Pat the chicken breasts dry and season them all over with salt, pepper, minced garlic (or half of it), and the thyme/herbs, rubbing it in with 1 tablespoon of olive oil.
- Heat the remaining 2 tablespoon 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 (165°F internal temperature). Transfer the chicken to a plate and tent with foil to keep it warm.
- In the same skillet over medium heat, sauté the minced shallot and remaining garlic for 1–2 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits; let it simmer for 2–3 minutes to reduce slightly. Then, add the chicken stock and continue simmering until the sauce has thickened up nicely.
- Whisk in 2 tablespoon of cold butter off the heat until the sauce is silky smooth. Season with salt and pepper to taste.
- While the chicken rests, mash the hot potatoes. In a small saucepan, warm the 4 tablespoon of butter, cream cheese, and milk just until melted and combined.
- Stir this warm, creamy mixture into the mashed potatoes until they’re smooth and luxurious. Season with salt and pepper to your liking.
- To serve, spoon a generous portion of the creamy mashed potatoes onto each plate. Top with slices of the juicy Garlic Herb Chicken.
- Add a helping of the honey-butter glazed carrots on the side, and if you made the pan sauce, spoon that over the chicken and potatoes.
Notes
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a true comfort food classic that’s sure to satisfy your cravings for a hearty, flavorful meal.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg