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Garlic-Herb Chicken with Mashed Potatoes and Glazed Carrots

This garlic-and-herb chicken served with creamy mashed potatoes and honey-glazed roasted carrots fills the house with savory, comforting aromas and is perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces 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
For the Mashed Potatoes
  • 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
For the Glazed Carrots
  • 1 pound carrots, peeled and sliced in half if large
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1 clove garlic, grated
For the Pan Sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter

Method
 

Preparation of Ingredients
  1. Peel and chunk the potatoes and place them in cold salted water.
  2. Mince garlic and shallot ahead of time and measure out the wine and chicken stock.
  3. Preheat the oven to 425°F (220°C).
Cooking the Potatoes
  1. Boil the potatoes until fork-tender, about 15 minutes.
  2. Drain the potatoes, return them to the pot, cover, and set aside to keep warm.
Roasting the Carrots
  1. Toss the carrots with olive oil, salt, and pepper on a parchment-lined sheet.
  2. Roast the carrots for 25–35 minutes until tender and slightly caramelized.
  3. Melt butter with honey and grated garlic, then pour over the hot carrots and toss to coat.
Searing the Chicken
  1. Pat the chicken breasts dry and rub with olive oil, salt, pepper, half the minced garlic, dried thyme, and Italian herbs.
  2. Sear the chicken in a hot skillet for 5–6 minutes per side until golden brown and cooked through.
Making the Pan Sauce
  1. In the same skillet, sauté the minced shallot and remaining garlic until fragrant.
  2. Deglaze the pan with wine, scraping up browned bits, and simmer until reduced.
  3. Add chicken stock and simmer until sauce thickens slightly, then whisk in cold butter.
Finishing Touches
  1. Mash the warmed potatoes, adding the melted butter, cream cheese, and warmed milk until smooth.
  2. Serve chicken with pan sauce over top, alongside mashed potatoes and glazed carrots.

Nutrition

Serving: 1gCalories: 620kcalCarbohydrates: 45gProtein: 44gFat: 30g

Notes

For texture contrast, sprinkle chopped parsley or toasted nuts over the mashed potatoes. Leftovers keep well and reheat nicely with care.

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