Garlic Herb Chicken with Creamy Mashed Potatoes and Glazed Carrots Recipe
A comforting and flavorful meal featuring pan-seared garlic herb chicken breasts served alongside creamy mashed potatoes and sweet, honey-glazed roasted carrots. This dish balances savory and sweet elements with a rich pan sauce and smooth textures, perfect for a satisfying dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced (divided)
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mashed Potatoes
- 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
- Salt and pepper, to taste
Glazed Carrots
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
- Salt and pepper, to taste
Pan Sauce
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Add 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 pot, and let steam off excess moisture for 1–2 minutes. Cover and set aside.
- Roast Carrots and Prepare Glaze: Preheat oven to 425°F. Toss sliced carrots with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and caramelized. Towards the end, melt butter with honey and grated garlic in a small pan until bubbly and fragrant. Pour glaze over hot carrots and toss to coat evenly.
- Season and Sear Chicken: Pat chicken dry and season with salt, pepper, half the minced garlic, thyme, and Italian herbs, rubbing in with 1 tablespoon olive oil. Heat remaining olive oil in large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Transfer to plate and tent with foil to keep warm.
- Make Pan Sauce: In the same skillet, sauté shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with white wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly. Add chicken stock and simmer until slightly thickened. Off heat, whisk in cold butter until sauce is silky and emulsified. Season with salt and pepper.
- Prepare Mashed Potatoes: Mash potatoes to preferred consistency. Warm butter, cream cheese, and milk in a small saucepan until melted and combined. Stir warm mixture into mashed potatoes until smooth and creamy. Season to taste with salt and pepper.
- Serve: Plate chicken breasts with a spoonful of pan sauce, accompanied by creamy mashed potatoes and glazed carrots. Enjoy immediately.
Notes
- To ensure juicy chicken, do not overcook; check internal temperature reaches 165°F.
- For a richer mashed potato, use heavy cream instead of milk.
- White wine can be substituted with additional chicken stock for a non-alcoholic version of the sauce.
- Glazed carrots can be prepared ahead and reheated before serving.
- Season vegetables with salt and pepper to balance flavors according to personal taste.
Keywords: garlic herb chicken, mashed potatoes, glazed carrots, oven roasted carrots, pan sauce, comforting dinner, easy chicken recipe
