why make this recipe
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and hearty meal that is perfect for family dinners or weeknight meals. This recipe combines tender chicken, creamy mashed potatoes, and sweet, caramelized carrots, creating a satisfying balance of flavors and textures. It’s not just delicious, but also simple to make, making it an excellent choice for cooks of all skill levels.
how to make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 tablespoon 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 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Directions:
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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.
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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 tablespoon 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.
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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 tablespoon 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.
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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 tablespoon of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste.
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Mash the hot potatoes to your desired consistency. In a small saucepan, warm the 4 tablespoon 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 Garlic Herb Chicken with a generous helping of mashed potatoes and glazed carrots on the side. Drizzle the silky pan sauce over the chicken for extra flavor. This dish pairs well with a simple salad or crusty bread.
how to store Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
To store leftovers, place the chicken, mashed potatoes, and carrots in airtight containers. Keep them in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop until heated through.
tips to make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
- Make sure to pat the chicken dry before seasoning to get a nice sear.
- Adjust the herbs according to your preference. Fresh herbs can be used as a substitute for dried ones for a more vibrant flavor.
- For creamier mashed potatoes, use more butter or cream cheese.
variation
You can substitute the chicken with boneless, skinless thighs for a juicier result. Feel free to mix in different herbs or vegetables, such as green beans or broccoli, to customize your meal.
FAQs
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Can I make this recipe ahead of time?
Yes, you can prepare the chicken, mashed potatoes, and glazed carrots in advance. Just store them separately and heat them up before serving. -
What can I use if I don’t have white wine?
You can use chicken broth or a non-alcoholic substitute like grape juice combined with a little vinegar. -
How do I know when the chicken is cooked through?
Use a meat thermometer. The internal temperature should reach 165°F. Alternatively, the juices should run clear when you cut into the chicken.
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting and hearty meal featuring tender chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family dinners or weeknight meals.
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoon 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 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese
For the Glazed Carrots
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
For the Sauce
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Prepare the Potatoes
- 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. Drain and return to the hot pot to steam off excess moisture.
Roast the Carrots
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a lined baking sheet. Roast for 25–35 minutes, or until tender and lightly caramelized.
- Melt 2 tablespoons of butter with honey and grated garlic in a small pan. Once bubbly, pour over roasted carrots and toss to coat.
Cook the Chicken
- Pat chicken breasts dry and season with salt, pepper, half of the minced garlic, thyme, Italian herbs, and olive oil. Heat remaining olive oil in a skillet and sear chicken for 5–6 minutes per side until golden brown.
- Transfer seared chicken to a plate and tent with foil.
Make the Sauce
- In the same skillet, sauté the remaining garlic and minced shallot over medium heat for 1–2 minutes. Deglaze with white wine and simmer for 2–3 minutes to reduce.
- Add chicken stock and simmer until thickened. Off heat, whisk in cold butter for a silky sauce. Season with salt and pepper.
Mash the Potatoes
- Mash the hot potatoes to desired consistency. Warm butter, cream cheese, and milk until melted, then stir into mashed potatoes until smooth. Season with salt and pepper.
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in microwave or stovetop. Adjust herbs and ingredients to taste, and consider substitutions for the chicken to customize your meal.