Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced or grated
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- 1 teaspoon dried Italian herbs or mixed herbs (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese (optional, for extra creaminess)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoon butter
- 1 tablespoon honey
- 1 garlic clove, grated or minced
- 1 shallot, minced (or 1/4 small onion, finely minced)
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Instructions
- Add the potato chunks to a pot of cold salted water, bring to a boil, and cook until 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 aside.
- Preheat your oven to 425°F. Toss the 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.
- As the carrots are nearing the end of roasting, melt 2 tablespoon butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly and fragrant (about 30 seconds). Pour this honey-butter glaze over the hot carrots and toss to coat.
- Pat the chicken breasts dry and season them all over with salt, pepper, minced garlic (or half of it), and the thyme/herbs, rubbing it in with 1 tablespoon of olive oil.
- Heat the remaining 2 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through (165°F internal temperature). Transfer the chicken to a plate and tent with foil to keep it warm.
- In the same skillet over medium heat, sauté the minced shallot and remaining garlic for 1–2 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits; let it simmer for 2–3 minutes to reduce slightly. Then, add the chicken stock and continue simmering until the sauce has thickened up nicely.
- Whisk in 2 tablespoon of cold butter off the heat until the sauce is silky smooth. Season with salt and pepper to taste.
- While the chicken rests, mash the hot potatoes. In a small saucepan, warm the 4 tablespoon of butter, cream cheese, and milk just until melted and combined.
- Stir this warm, creamy mixture into the mashed potatoes until they’re smooth and luxurious. Season with salt and pepper to your liking.
- To serve, spoon a generous portion of the creamy mashed potatoes onto each plate. Top with slices of the juicy Garlic Herb Chicken.
- Add a helping of the honey-butter glazed carrots on the side, and if you made the pan sauce, spoon that over the chicken and potatoes.
Notes
- This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a true comfort food classic that’s sure to satisfy your cravings for a hearty, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg