Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots recipe delivers a comforting, flavorful meal perfect for a cozy dinner. Juicy chicken breasts are seared to golden perfection and served with creamy mashed potatoes enhanced with butter and cream cheese. Tender roasted carrots are finished with a sweet honey-garlic butter glaze, creating a harmonious combination of savory and sweet flavors. The dish is elevated with a silky white wine pan sauce, making it an impressive yet approachable dinner.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (divided: half for seasoning chicken, remainder for sauce)
- 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
- Salt and pepper, to taste
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
- Salt and pepper, to taste
For the Pan Sauce
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: Add the peeled and chunked potatoes to a pot of cold salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain well, return to the hot pot for 1–2 minutes to steam off excess moisture, then cover and set aside.
- Roast the Carrots: Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and lightly caramelized. Near the end, melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly and fragrant. Pour the glaze over the hot carrots and toss to coat evenly.
- Prepare the Chicken: Pat chicken breasts dry and season with salt, pepper, half of the minced garlic, thyme, and Italian herbs, rubbing in 1 tablespoon olive oil. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. 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.
- Make the Pan Sauce: In the same skillet, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with white wine, scraping up browned bits. Simmer 2–3 minutes until slightly reduced, then add chicken stock. Continue simmering until sauce thickens slightly. Remove from heat and whisk in cold butter until sauce is silky. Season with salt and pepper to taste.
- Mash the Potatoes: Mash hot potatoes to desired consistency. Warm butter, cream cheese, and milk in a small saucepan until melted and combined. Stir mixture into mashed potatoes until smooth and creamy. Season with salt and pepper to taste.
- Serve: Plate the seared chicken with a generous spoonful of mashed potatoes and roasted glazed carrots. Drizzle pan sauce over chicken and potatoes. Enjoy your comforting Garlic Herb Chicken Dinner!
Notes
- Use room temperature butter and cream cheese for easier melting in mashed potatoes.
- If you don’t have white wine, use additional chicken stock or a splash of white grape juice as a substitute in the pan sauce.
- For extra flavor, let the chicken marinate in the herbs and garlic for 30 minutes before cooking.
- To speed up cooking, carrots can be sliced thinner but watch closely to avoid burning.
- Make sure not to overcook the chicken breast to keep it juicy.
