Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting weeknight meal featuring golden chicken, buttery mashed potatoes, and sweet glazed carrots, all made in one skillet for minimal cleanup.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Use even-thickness cuts for uniform cooking.
- 3 tablespoons olive oil, divided Use for searing and pan sauce.
- 4 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon dried thyme Fresh thyme can be used for a more vibrant flavor.
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the mashed potatoes
- 4 large russet potatoes, peeled and cut into chunks Starchy potatoes give the best mash texture.
- 4 tablespoons butter For richness in mashed potatoes.
- 0.5 cup whole milk, warmed Helps achieve a creamy texture.
- 2 ounces cream cheese Optional, for added creaminess.
For the glazed carrots
- 1 pound carrots, peeled and sliced in half if large Sweet and flavorful when glazed.
- 1 tablespoon olive oil For roasting and increased flavor.
- 2 tablespoons butter For the honey glaze.
- 1 tablespoon honey To glaze the carrots.
- 1 clove garlic, grated Enhances the glaze's flavor.
- 1 small shallot, minced For added sweetness and flavor.
For the pan sauce
- 0.5 cup dry white wine Can substitute with more chicken stock.
- 0.5 cup chicken stock Adds depth to the sauce.
- 2 tablespoons cold butter For emulsifying the sauce.
Instructions
Boil and steam 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 and return to the pot for 1–2 minutes to steam off moisture.
Roast and glaze the carrots
- Preheat your oven to 425°F. Toss the carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes, until tender. Melt butter with honey and grated garlic, pour over the carrots, and toss to coat.
Season and sear the chicken
- Pat the chicken breasts dry, season with salt, pepper, half the minced garlic, thyme, and/or Italian herbs, and rub in with olive oil. Heat oil in a skillet and sear the chicken for 5–6 minutes per side. Transfer to a plate and tent with foil.
Make the pan sauce
- In the same skillet, sauté shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with white wine, scraping up browned bits, and simmer for 2–3 minutes. Add chicken stock and thicken slightly. Whisk in cold butter off the heat.
Mash and finish the potatoes
- Mash the potatoes to your desired consistency. Warm butter, cream cheese, and milk in a saucepan until melted, then stir into the mashed potatoes until smooth.
Notes
Store leftovers in airtight containers for up to 3–4 days in the refrigerator. For freezing, wrap chicken individually and mash and glazed carrots in freezer bags for up to 3 months. Reheat gently to preserve texture.