Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Tonight!
Tonight’s garlic-herb chicken supper you can make on a weeknight
This garlic-and-herb chicken served with pillowy mashed potatoes and honey-glazed roasted carrots fills the house with savory, comforting aromas without a lot of fuss. A practical tip: start the potatoes first so they can steam while you sear the chicken and roast the carrots—it saves time and keeps everything finishing together. If you enjoy the flavor balance of roasted vegetables, you might also like the method used in garlic-herb roasted potatoes, carrots and zucchini which uses similar seasoning ideas.
How this meal wins on taste and convenience
This trio hits texture and flavor contrast—crispy, golden chicken exterior, a silky pan sauce, creamy mashed potatoes, and slightly caramelized carrots—while keeping hands-on time modest. It’s easily scaled up for guests, and most of the work (potatoes boiling, carrots roasting) can be staggered so you’re not juggling everything at once. For a low-effort, slow-cooked alternative that keeps the same cozy flavors, see this garlic-parmesan crockpot chicken and potatoes approach.
What people notice first
Quick notes on what you’ll love
- Bright garlic and herb notes that deepen in the pan sauce
- A crisp sear on the chicken with a tender interior
- Mashed potatoes that are rich yet light from warm milk and cream cheese
- Carrots that balance sweet honey glaze and savory garlic
A simple flow for the whole dinner
- Boil and mash the potatoes first so they’re ready and steaming.
- Roast the carrots while you sear the chicken.
- Use the same skillet for the pan sauce to capture all the browned flavor.
- Finish the pan sauce with cold butter to create a glossy finish and serve everything hot.
Smart prep moves before you start
- Peel and chunk the potatoes and place them in cold salted water—this reduces the cooking time and prevents gummy edges.
- Trim and pat the chicken completely dry so it sears rather than steams.
- Mince garlic and shallot ahead of time and have the wine and stock measured for a quick deglaze.
- Line the roasting pan with parchment for faster cleanup and even roasting.
What you need
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, 2 cloves garlic, minced, 1/2 cup dry white wine, 1/2 cup chicken stock, 2 tablespoon cold butter
Notes on ingredients and substitutions
Choose firm, evenly sized potatoes for predictable mashing results and a neutral-flavored oil for searing. If you prefer, swap cream cheese for sour cream for a tangier mash, or use half-and-half instead of whole milk for extra richness. For carrots, baby carrots shorten roasting time; large carrots should be halved lengthwise for even caramelization.
Step-by-step cooking method
Begin by putting the peeled, evenly cut potato chunks into a pot and covering them with cold, salted water. Bring the water up to a boil and cook the potatoes until a fork slides through easily, about 15 minutes. Drain them well, return the potato pieces to the hot pot for 1–2 minutes to let excess steam evaporate, then cover the pot and set the potatoes aside to keep warm.
Preheat the oven to 425°F. Toss the peeled and halved (if needed) carrots with 1 tablespoon olive oil, salt, and pepper on a parchment-lined sheet. Roast the carrots for 25–35 minutes until tender and slightly caramelized; near the end of roasting, melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbling and fragrant, then pour that glaze over the hot carrots and toss to coat.
Pat each chicken breast dry and rub them with 1 tablespoon olive oil, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, half the minced garlic, and the 1 teaspoon dried thyme and/or 1 teaspoon dried Italian herbs. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken 5–6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil to rest.
In the same skillet, reduce heat to medium and sauté the minced shallot and the remaining garlic for 1–2 minutes until fragrant. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer for 2–3 minutes to reduce. Add 1/2 cup chicken stock and simmer until the sauce reduces and thickens slightly. Remove the pan from heat and whisk in 2 tablespoons of cold butter until the sauce is glossy and emulsified; season to taste.
While the chicken rests, mash the hot potatoes to your preferred texture. Warm 4 tablespoons butter, the 2 ounces cream cheese, and 1/2 cup warmed whole milk together just until melted and combined, then stir this creamy mixture into the mashed potatoes until smooth and luscious. Season with salt and black pepper to taste. Serve the chicken with pan sauce spooned over, alongside the mashed potatoes and glazed carrots.
Look for these timing and visual cues
- Potatoes: fork-tender all the way through, not falling apart.
- Carrots: edges should show light caramel color and the centers are tender.
- Chicken: exterior deeply golden, juices run clear and thermometer reads 165°F.
- Sauce: should coat a spoon and look glossy after you whisk in the cold butter.
For additional pan-sauce technique inspiration similar to a silky finish, review the garlic cream sauce for seafood methods.
How to plate and pair this dinner
This meal works well for weeknight family dinners or casual guests—serve family-style on a platter or plate each portion with a scoop of mashed potatoes, a chicken breast, and a few glazed carrots. For texture contrast, sprinkle chopped parsley or toasted nuts over the potatoes.
Bullet-point serving ideas
- Spoon pan sauce over the chicken and a drizzle over the mash for richness.
- Serve with a simple green salad for brightness.
- Offer crusty bread to soak up extra sauce.
For a sweeter carrot finish, consider the technique used in crispy maple-glazed carrots and Brussels sprouts.
How to store and reheat leftovers safely
Leftovers keep well and reheat nicely with care to preserve texture.
Bullet-point storage reminders
- Refrigerate in airtight containers within two hours of cooking and use within 3–4 days.
- Freeze the chicken and mashed potatoes separately for up to 2 months.
- Reheat mashed potatoes gently with added milk or butter over low heat to restore creaminess.
- Reheat chicken in a 300°F oven covered with foil to retain moisture, about 10–15 minutes depending on thickness.
Helpful tools and time-saving shortcuts
A few simple tools make this dinner faster and more consistent: a good meat thermometer, a heavy skillet for even searing, and a potato ricer or masher for smooth potatoes.
Bullet-point extra tips
- Use a thermometer to avoid overcooking chicken.
- If short on time, start carrots in the oven while potatoes begin boiling.
- For an easier sheet-pan approach, see the roasted-veg method in garlic-herb roasted potatoes and veggies which walks through roasting timing and flavoring.
Simple swaps and diet-friendly twists
This recipe adapts well: reduce butter for lower fat, swap milk for plant milk, or use skin-on chicken for extra flavor (adjust searing time).
Bullet-point easy swaps
- Dairy-free: use olive oil and dairy-free cream cheese or coconut cream.
- Lower fat: cut butter in mashed potatoes by half and increase warm milk.
- Gluten-free: the recipe is naturally gluten-free if using gluten-free chicken stock.
Nutrition snapshot
Per serving (approximate): Calories 620; Protein 44 g; Fat 30 g; Carbohydrates 45 g. Serving size: one chicken breast with about 1 cup mashed potatoes and 4–6 glazed carrot pieces.
Nutrition adjustment notes
Reduce butter and cream cheese to lower calories and fat; increase the vegetable portion to raise fiber and lower calories per plate.
Common questions answered
Q: Can I use boneless thighs instead of breasts?
A: Yes—boneless thighs stay juicier and may require slightly longer searing time; cook to 165°F.
Q: How can I make the mashed potatoes lighter?
A: Use warmed low-fat milk or a vegetable stock plus a tablespoon or two of butter instead of full dairy; mash less for a rustic texture.
Q: Is it okay to skip the wine in the pan sauce?
A: Yes—substitute an equal amount of chicken stock and add a splash of lemon juice for brightness.
Q: Can I roast the chicken with the carrots on one sheet pan?
A: You can, but timing differs—chicken may need a higher heat or a shorter roast for best sear; the separate skillet method yields a better pan sauce.
Give it a try tonight
This garlic-herb chicken with mashed potatoes and glazed carrots is a reliable, comforting dinner that rewards a bit of attention with great flavor. Pull the components together in the order suggested, taste as you go, and enjoy a cozy, home-cooked meal tonight.
Garlic-Herb Chicken with Mashed Potatoes and Glazed Carrots
Ingredients
Method
- Peel and chunk the potatoes and place them in cold salted water.
- Mince garlic and shallot ahead of time and measure out the wine and chicken stock.
- Preheat the oven to 425°F (220°C).
- Boil the potatoes until fork-tender, about 15 minutes.
- Drain the potatoes, return them to the pot, cover, and set aside to keep warm.
- Toss the carrots with olive oil, salt, and pepper on a parchment-lined sheet.
- Roast the carrots for 25–35 minutes until tender and slightly caramelized.
- Melt butter with honey and grated garlic, then pour over the hot carrots and toss to coat.
- Pat the chicken breasts dry and rub with olive oil, salt, pepper, half the minced garlic, dried thyme, and Italian herbs.
- Sear the chicken in a hot skillet for 5–6 minutes per side until golden brown and cooked through.
- In the same skillet, sauté the minced shallot and remaining garlic until fragrant.
- Deglaze the pan with wine, scraping up browned bits, and simmer until reduced.
- Add chicken stock and simmer until sauce thickens slightly, then whisk in cold butter.
- Mash the warmed potatoes, adding the melted butter, cream cheese, and warmed milk until smooth.
- Serve chicken with pan sauce over top, alongside mashed potatoes and glazed carrots.
