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Garlic Herb Chicken with Creamy Mashed Potatoes and Honey-Glazed Carrots Recipe

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This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots recipe offers a comforting, flavorful dinner combining juicy, herb-seasoned chicken breasts seared to golden perfection, creamy mashed potatoes enhanced with butter and cream cheese, and tender roasted carrots glazed with a honey-garlic butter sauce. Perfectly balanced and elegantly simple, this dish is ideal for a satisfying family meal or a casual dinner with guests.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 3 tablespoon olive oil, divided
  • 4 cloves garlic, minced (divided)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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
  • Salt and pepper to taste

Glazed Carrots

  • 1 pound carrots, peeled and sliced in half if large
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoon butter
  • 1 tablespoon honey
  • 1 clove garlic, grated

Pan Sauce

  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoon cold butter
  • Salt and pepper to taste

Instructions

  1. Cook 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 the potatoes and return them to the hot pot for 1–2 minutes to steam off excess moisture, then cover and set aside.
  2. Roast the Carrots: Preheat oven to 425°F. Toss the 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 glaze over hot carrots and toss to coat evenly.
  3. Prepare the Chicken: Pat chicken breasts dry. Season with salt, pepper, half 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 chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to plate and tent with foil to keep warm.
  4. Make the Pan Sauce: In the same skillet, sauté minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with white wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly, add chicken stock, and cook until slightly thickened. Off heat, whisk in 2 tablespoons cold butter until sauce is silky. Season with salt and pepper.
  5. Mash the Potatoes: Mash the hot potatoes to desired consistency. Warm butter, cream cheese, and milk in a small saucepan until melted and combined. Stir into mashed potatoes until smooth. Season with salt and pepper to taste.

Notes

  • Use warm milk for creamier mashed potatoes.
  • If cream cheese is unavailable, you can substitute with sour cream or omit for a lighter mash.
  • Roasting carrots brings out natural sweetness, but you can steam or boil if preferred, then toss with glaze.
  • For extra flavor, let chicken breasts rest 5 minutes before slicing to retain juices.
  • Pan sauce can be thickened with a slurry of cornstarch and water if desired.

Find it online: https://lauracooks.com/garlic-herb-chicken-with-creamy-mashed-potatoes-and-honey-glazed-carrots-recipe/