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Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

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A delightful blend of succulent garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family gatherings or cozy dinners.

Ingredients

Scale
  • 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 (for carrots)
  • 2 tablespoons butter (for glaze)
  • 1 tablespoon honey
  • 1 clove garlic, grated (for glaze)
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter (for sauce)

Instructions

  1. Start by placing the peeled and chunked potatoes into a pot of cold salted water. Bring it to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain them well, then return the hot potatoes to the pot for 1–2 more minutes to steam off any excess moisture. Cover and set aside.
  2. Preheat your oven to 425°F (220°C). Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast these vibrant veggies for 25–35 minutes, or until they become tender and lightly caramelized.
  3. Meanwhile, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 garlic clove in a small pan until it’s bubbly and fragrant. Pour this lovely honey-butter glaze over the hot carrots, tossing them well to coat.
  4. While the carrots roast, pat the chicken breasts dry. Season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, massaging 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.
  5. Sear the chicken for about 5–6 minutes per side, until richly golden brown and cooked through. Transfer the seared chicken to a plate, tenting it with foil to keep warm.
  6. In the same skillet, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with the white wine, scraping up any caramelized bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly before adding the chicken stock. Continue simmering until the sauce thickens a bit.
  7. Off the heat, whisk in 2 tablespoons of cold butter until your sauce turns silky and rich. Season the sauce with salt and pepper to taste.
  8. Return to your potatoes. Mash them to your preferred consistency. In a small saucepan, warm 4 tablespoons of butter, cream cheese (if using), and milk just until they melt together. Stir this creamy mixture into the mashed potatoes until they become smooth and luscious, seasoning with salt and pepper to taste.

Notes

Make-ahead Tips: Prepare the chicken and sauce a day in advance. Reheat gently without boiling. Mash the potatoes the day before, covering them with plastic wrap to keep them fresh.

Nutrition

Keywords: chicken, mashed potatoes, glazed carrots, comfort food, family dinner

Find it online: https://oliviatable.com/make-garlic-herb-chicken-mashed-potatoes-carrots/