Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting dinner featuring golden, garlicky chicken, fluffy mashed potatoes, and sweet glazed carrots, perfect for weeknights and special occasions alike.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided (1 tbsp for rubbing, 2 tbsp for searing)
- 4 cloves garlic, minced (split: half for chicken, half for sauce)
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs (optional) You can use oregano + basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper plus more to taste
For the Mashed Potatoes
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoons butter for potatoes
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese optional — makes potatoes silkier
For the Glazed Carrots
- 1 pound carrots, peeled and halved lengthwise if large
- 1 tablespoon olive oil for carrots
- 2 tablespoons butter for carrot glaze
- 1 tablespoon honey for carrot glaze
- 1 clove garlic, grated for carrot glaze
For the Pan Sauce
- 1 shallot minced for pan sauce
- 2 cloves garlic, minced for pan sauce
- 1/2 cup dry white wine for deglazing
- 1/2 cup chicken stock for sauce
- 2 tablespoons cold butter to finish the sauce and make it silky
Instructions
Preparation
- Add peeled, chunked potatoes to a pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the hot pot for 1–2 minutes to let steam evaporate. Cover and set aside.
- Preheat oven to 425°F. Toss carrots with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a parchment-lined baking sheet. Roast 25–35 minutes until tender and lightly caramelized. Near the end, melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove until bubbly; pour over hot carrots and toss to coat.
- Pat chicken dry. Rub with 1 tablespoon olive oil, half the minced garlic, thyme, Italian herbs (if using), salt, and pepper.
Cooking
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, reduce heat to medium and add the minced shallot and remaining garlic. Sauté 1–2 minutes until fragrant.
- Deglaze with 1/2 cup dry white wine, scraping browned bits from the pan; simmer 2–3 minutes to reduce slightly.
- Add 1/2 cup chicken stock and simmer until sauce thickens a bit. Off the heat, whisk in 2 tablespoons cold butter until the sauce is silky. Taste and season with salt and pepper.
Finishing Touches
- Mash the hot potatoes to your desired consistency. Warm 4 tablespoons butter, 1/2 cup warmed milk, and 2 ounces cream cheese in a small saucepan just until combined. Stir into the potatoes until smooth and luscious. Season with salt and pepper to taste.
- Spoon mashed potatoes onto plates, place a chicken breast on top or beside, drizzle pan sauce over the chicken, and add a generous helping of glazed carrots.
Notes
If you want a fresh zing, garnish with chopped parsley or chives and a lemon wedge. Serve with a crisp green salad to cut the richness and pair with a chilled Sauvignon Blanc or an unoaked Chardonnay.