Description
A comforting meal combining garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family gatherings.
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
- Add peeled and chunked potatoes to a pot of cold salted water. Bring to boil and cook until fork-tender, about 15 minutes. Drain and set aside.
- Preheat oven to 425°F. Toss peeled and sliced carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes.
- In a small pan, melt 2 tablespoons of butter with honey and grated garlic until bubbly. Pour over hot roasted carrots and toss to coat.
- Pat chicken breasts dry, season with salt, pepper, garlic, thyme, and/or Italian herbs. Heat remaining olive oil in a skillet and sear chicken for 5–6 minutes per side until cooked through. Tent with foil to keep warm.
- Sauté shallot and remaining garlic in the same skillet. Deglaze with vegetable broth, simmer for 2–3 minutes, then add chicken stock and continue simmering until thickened. Whisk in cold butter before serving.
- For mashed potatoes, mash hot potatoes. Warm butter, cream cheese, and milk, then stir into mashed potatoes until smooth. Season with salt and pepper.
Notes
Make-ahead: Prep chicken marinade and chop veggies earlier in the day. Leftover storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 Chicken Breast with sides
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg