Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Tonight!

Why make this recipe

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a delightful meal that brings comfort and flavor to your dinner table. This recipe is perfect for a family gathering or a cozy night in. The combination of juicy chicken, creamy mashed potatoes, and sweet glazed carrots makes for a well-rounded meal that pleases everyone. Plus, it’s easy to prepare, allowing you to create a homemade dinner without spending all day in the kitchen.

How to make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Ingredients :

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large russet potatoes, peeled and cut into 2–3 inch chunks
• 4 tablespoons butter
• 1/2 cup whole milk, warmed
• 2 ounces cream cheese
• 1 pound carrots, peeled and sliced in half if large
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon honey
• 1 clove garlic, grated
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons cold butter

Directions :

1. To begin, 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, return them to the hot pot for 1–2 minutes to steam off excess moisture, then cover and set them aside.

2. 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 roasting, 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.

3. Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and 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.

4. 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.

5. 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.

How to serve Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Serve the garlic herb chicken on a plate next to a generous helping of creamy mashed potatoes. Drizzle the pan sauce over the chicken and potatoes for added flavor. Complete the meal by placing the honey-glazed carrots on the side. This colorful presentation makes your dinner look inviting and delicious!

How to store Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

To store leftovers, let the food cool completely before transferring it to airtight containers. Keep the chicken, mashed potatoes, and carrots separate if possible. The leftovers can be stored in the refrigerator for up to three days. You can also freeze the chicken and mashed potatoes for up to three months. When ready to eat, simply thaw and reheat in the oven or microwave.

Tips to make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before cooking.
• Make sure your potatoes are cooked until fork-tender for the best texture in your mashed potatoes.
• Try using different vegetables in place of carrots, such as green beans or broccoli, for variety.
• If you like a creamier texture in your mashed potatoes, add more butter or cream cheese.

Variation

For a spicy kick, add red pepper flakes to the chicken seasoning. You can also try using different fresh herbs like rosemary or parsley for a unique flavor twist.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicer option. Adjust the cooking time, as thighs may take a bit longer.

2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sides in advance. Store them separately, and reheat before serving.

3. What can I serve with this meal?
This dish pairs well with a simple green salad or some crusty bread to soak up the pan sauce.

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A delightful meal that combines juicy chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Method Notes

Ingredients

  

For the chicken

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons 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 2–3 inch chunks
• 4 tablespoons butter
• 1/2 cup whole milk, warmed
• 2 ounces cream cheese optional

For the glazed carrots

• 1 pound carrots, peeled and sliced in half if large
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon honey
• 1 clove garlic, grated
• 1 shallot, minced

For the pan sauce

• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons cold butter

Method

 

Preparation

1. 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, return to the hot pot for 1–2 minutes to steam off excess moisture, and cover.
2. Preheat your oven to 425°F.
3. Toss the peeled and sliced carrots with olive oil, salt, and pepper on a parchment-lined baking sheet.

Cooking

1. Roast the carrots for 25–35 minutes or until tender and lightly caramelized.
2. Melt butter with honey and grated garlic in a small pan until bubbly, then pour over carrots.
3. Pat the chicken breasts dry and season with salt, pepper, garlic, thyme, and/or Italian herbs, rubbing in with olive oil.
4. Heat oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through.
5. Transfer the seared chicken to a plate and tent with foil.
6. In the same skillet, sauté minced shallot and remaining garlic over medium heat for 1–2 minutes.
7. Deglaze with white wine, scraping browned bits, and simmer for 2–3 minutes.
8. Add chicken stock and simmer until the sauce thickens slightly; whisk in cold butter off the heat.
9. Mash cooked potatoes to desired consistency; mix in warmed butter, cream cheese, and milk until smooth.

Notes

For extra flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before cooking. Store leftovers in airtight containers for up to three days in the refrigerator or freeze for up to three months.