Introduction

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts are seared with aromatic herbs, served alongside creamy mashed potatoes and sweet, honey-glazed carrots. This well-rounded dish is both satisfying and easy to prepare.

A white plate on a white marbled surface holds one serving of food with three main layers. The bottom layer is creamy mashed potatoes, pale yellow in color and spread in a curved shape around the plate's left side. On top of this is a layer of four grilled chicken pieces, golden brown with char marks and herbs sprinkled over them. Along the right side of the plate, there is a row of bright orange glazed carrots, covered partly with herbs and sauce that pools slightly around the food. The whole dish looks warm and freshly cooked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 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 and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture. Cover and set aside.
Step 2: Preheat the oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–35 minutes, until tender and lightly caramelized.
Step 3: Near the end of roasting, melt 2 tablespoons of butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly and fragrant. Pour this glaze over the hot carrots and toss to coat evenly.
Step 4: Pat the chicken breasts dry. Season with salt, pepper, half of the minced garlic, thyme, and Italian herbs, rubbing the seasoning in with 1 tablespoon olive oil.
Step 5: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
Step 6: In the same skillet, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with white wine, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
Step 7: Add chicken stock and continue simmering until the sauce thickens slightly. Remove from heat and whisk in cold butter until silky and emulsified. Season with salt and pepper to taste.
Step 8: Mash the hot potatoes to your desired consistency. In a small saucepan, warm 4 tablespoons butter, cream cheese, and milk until melted and combined. Stir this creamy mixture into the mashed potatoes until smooth. Season with salt and pepper to taste.
Step 9: Serve the garlic herb chicken with the creamy mashed potatoes and honey-glazed carrots. Drizzle the pan sauce over the chicken for extra flavor.

Tips & Variations

For extra richness, add a splash of heavy cream to the mashed potatoes instead of milk.
You can substitute thyme and Italian herbs with fresh rosemary or sage for a different herbal profile.
To make the dish gluten-free, ensure your chicken stock and wine are gluten-free certified.
If you prefer a vegetarian version, use portobello mushrooms instead of chicken and vegetable stock for the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or water to the mashed potatoes if needed to restore creaminess. The pan sauce can be warmed separately and poured over before serving.

How to Serve

The dish shows a white round plate with three main parts: on the left, there is a creamy mashed potato layer topped with green herbs and a light sprinkling of black pepper, in the middle and spread across the plate, there are five slices of grilled chicken breast with visible char marks and a juicy, slightly browned texture, and on the right side, a row of seven glazed baby carrots with a shiny orange color and lightly sprinkled with green herbs. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are more forgiving and stay juicy, but may require slightly longer cooking time.

What can I substitute if I don’t have white wine?

You can replace white wine with additional chicken stock or a splash of white grape juice and a dash of vinegar for acidity.