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make garlic herb chicken with mashed potatoes and 2026 04 19 182021 683x1024 1

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A comforting classic dish that brings together delicious garlic and herb chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for any family dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
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 sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter

Method
 

Preparation of Potatoes
  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.
  2. Drain the potatoes, return to the pot for 1–2 minutes to steam off excess moisture, then cover and set aside.
Preparation of 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 for 25–35 minutes, or until tender and lightly caramelized.
  4. Melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until bubbly and fragrant.
  5. Pour the honey-butter glaze over the hot carrots and toss to coat evenly.
Cooking the Chicken
  1. Pat chicken dry and season with salt, pepper, half of the minced garlic, thyme, and/or Italian herbs.
  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 until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
Making the Sauce
  1. In the same skillet, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes.
  2. Deglaze the pan with white wine, scraping up any browned bits from the skillet.
  3. Simmer for 2–3 minutes to reduce slightly, then add chicken stock and continue simmering until thickened.
  4. Off heat, whisk in 2 tablespoons of cold butter until the sauce is silky and emulsified.
  5. Season with salt and pepper to taste.
Preparing the 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 until melted and combined.
  3. Stir this mixture into the mashed potatoes until smooth and luscious. Season with salt and pepper to taste.

Notes

For extra flavor, marinate chicken in olive oil, garlic, and herbs for a few hours before cooking. You can replace carrots with green beans or broccoli, and try different potatoes for varied flavors.