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

why make this recipe

If you are looking for a delicious and comforting meal, Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a perfect choice. This recipe combines succulent, flavorful chicken with creamy mashed potatoes and sweet, caramelized carrots. It’s easy to make and great for family dinners, impressing guests, or just treating yourself to a lovely meal at home.

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 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 the juicy chicken breasts over a mound of creamy mashed potatoes, drizzling the rich pan sauce on top. Arrange the glazed carrots on the side for a colorful plate. You can also garnish with extra herbs for an added touch.

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

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. If you have leftover mashed potatoes, they can be stored in a separate container.

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

• Make sure to season your chicken well for the best flavor.
• For extra creamy mashed potatoes, use a potato ricer or food mill.
• Keep an eye on the carrots while they roast to avoid burning. You can give them a stir midway through roasting.

variation

You can use different herbs and spices for the chicken, like paprika or rosemary, to switch up the flavor. If you want to add more veggies, consider including peas or green beans alongside the carrots.

FAQs

Q: Can I use bone-in chicken for this recipe?

A: Yes, you can use bone-in chicken. Just increase the cooking time to ensure the chicken is fully cooked.

Q: Is there a substitute for cream cheese?

A: You can omit cream cheese or use sour cream or Greek yogurt for a tangy twist.

Q: How can I make this dish gluten-free?

A: Ensure the chicken stock and white wine are gluten-free, and you can enjoy this dish without worries.

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A comforting meal combining succulent chicken with creamy mashed potatoes and sweet glazed carrots, perfect for family dinners or impressing guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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

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 1 shallot, minced

For the 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 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 the 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 the 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 the 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.

Finishing 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 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.

Notes

For extra creamy mashed potatoes, use a potato ricer or food mill. Make sure to season your chicken well for the best flavor. Keep an eye on the carrots while they roast to avoid burning. You can give them a stir midway through roasting.