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 dish is not only delicious but also easy to make, making it perfect for busy weeknights or special occasions. With juicy chicken breasts seasoned with garlic and herbs, creamy mashed potatoes, and sweet glazed carrots, this recipe will please everyone in your family. Plus, it doesn’t require any complex techniques, making it suitable for cooks of all skill levels.

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 (optional)
• 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 the roasting time, 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 the 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 this meal warm, placing the garlic herb chicken on a plate alongside a generous scoop of creamy mashed potatoes and the sweet glazed carrots. Drizzle the silky pan sauce over the chicken for extra flavor. This colorful and hearty plate is sure to impress!

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

To store leftovers, let the chicken, potatoes, and carrots cool to room temperature. Place them in airtight containers and store them in the refrigerator for up to 3 days. You can also freeze the chicken and mashed potatoes for up to 2 months; however, it is best to consume the carrots fresh.

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

• For extra flavor, marinate the chicken in the herbs and garlic for a few hours before cooking.
• You can add sour cream or cream cheese to the mashed potatoes for a creamier texture.
• If you like a little kick, sprinkle some red pepper flakes over the carrots before roasting.

Variation

You can easily customize this recipe by adding different vegetables or herbs based on your preference. Broccoli or green beans can be great alternatives to the glazed carrots, and fresh herbs such as rosemary or parsley can replace the dried ones for an even fresher taste.

FAQs

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before seasoning and cooking.

How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to check.

Can I make the mashed potatoes ahead of time?
Yes, you can prepare the mashed potatoes ahead of time. Just store them in the refrigerator and reheat them before serving. Adding a little extra milk or butter can help regain their creamy texture.

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A delightful meal featuring juicy chicken breasts seasoned with garlic and herbs, creamy mashed potatoes, and sweet glazed carrots, perfect for busy weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided 1 tablespoon for seasoning and 2 tablespoons for searing
• 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 chunks 2-3 inch chunks
• 4 tablespoons butter to be warmed in the saucepan
• 1/2 cup whole milk, warmed
• 2 ounces cream cheese (optional)

For the Glazed Carrots

• 1 pound carrots, peeled and sliced slice in half if large
• 1 tablespoon olive oil
• 2 tablespoons butter for the glaze
• 1 tablespoon honey
• 1 clove garlic, grated
• 2 cloves garlic, minced remaining garlic for the sauce
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons cold butter for finishing the sauce

Method

 

Preparation

1. 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.
2. Drain the potatoes, return them to the hot pot for 1-2 minutes to steam off excess moisture, then cover and set them aside.

Roasting Carrots

1. Preheat your oven to 425°F.
2. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.
3. Roast the carrots for 25-35 minutes, or until they are tender and lightly caramelized.
4. Near the end of the roasting time, 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.
5. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.

Cooking Chicken

1. Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil.
2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5-6 minutes per side, or until it is golden brown and cooked through.
4. Transfer the seared chicken to a plate and tent it with foil to keep it warm.

Making Sauce

1. In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1-2 minutes.
2. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet.
3. 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.
4. Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified.
5. Season the pan sauce with salt and pepper to taste.

Mashed Potatoes

1. Mash the hot potatoes to your desired consistency.
2. In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk just until the mixture is melted and combined.
3. Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious.
4. Season the mashed potatoes with salt and pepper to taste.

Serving

1. Serve the meal warm, placing the garlic herb chicken on a plate alongside a generous scoop of creamy mashed potatoes and the sweet glazed carrots.
2. Drizzle the silky pan sauce over the chicken for extra flavor.

Notes

For extra flavor, marinate the chicken in the herbs and garlic for a few hours before cooking. You can add sour cream or cream cheese to the mashed potatoes for a creamier texture. If you like a little kick, sprinkle some red pepper flakes over the carrots before roasting. Store leftovers in airtight containers and refrigerate for up to 3 days. You can freeze the chicken and mashed potatoes for up to 2 months.

Naya Lucas