Description
A comforting meal of tender garlic herb chicken served with creamy mashed potatoes and glazed carrots.
Ingredients
Scale
- 4 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
- 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 (optional)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
- In a pot of cold salted water, add the peeled and chunked potatoes. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot to steam for 1–2 minutes, then set aside.
- Preheat the oven to 425°F. Toss the carrots with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes until tender and caramelized.
- In a skillet, pat the chicken breasts dry and season with salt, pepper, half the minced garlic, thyme, and/or Italian herbs. Heat 2 tablespoons olive oil over medium-high heat and sear the chicken for 5–6 minutes per side until cooked through. Tent with foil to keep warm.
- Sauté the shallot and remaining garlic in the same skillet over medium heat for 1–2 minutes. Deglaze with vegetable broth, simmer for 2–3 minutes, then add chicken stock and simmer until thickened. Whisk in 2 tablespoons cold butter.
- Mash the potatoes to your desired consistency, warming the 4 tablespoons of butter, cream cheese (if using), and milk before stirring into the potatoes. Season with salt and pepper.
- This dish is assembled by serving the chicken with mashed potatoes and glazed carrots, drizzled with the pan sauce.
Notes
Feel free to customize the recipe with different herbs and vegetables. Leftovers can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 90mg