Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Tonight!

Dinner time can be a challenge, especially when you want to please everyone in the family. Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots tonight for a meal that is both simple and delicious. This recipe brings together juicy chicken, creamy mashed potatoes, and sweet glazed carrots. It’s a comforting meal that is sure to make everyone happy. Plus, it does not take a lot of time or fancy techniques. You will find that each step is easy to follow, allowing you to create a home-cooked feast. Whether you are cooking for your family or hosting friends, this dish will impress everyone at the table.

Why You’ll Love This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots shines with flavor and comfort. The chicken is seasoned with garlic and herbs, creating a delightful taste that’s hard to resist. The mashed potatoes are creamy, buttery, and perfect for savoring. Meanwhile, the glazed carrots add a touch of sweetness that balances out the meal beautifully. Together, these dishes make a wholesome dinner that feels special without being complicated. It’s a recipe you will want to keep for future family meals!

How to Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Ingredients You’ll 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 ounces 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

Step-by-Step Directions

1. To begin, add the peeled and chunked potatoes to a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes, return them to the hot pot for 1–2 minutes to steam off excess moisture, then cover and set them aside.
2. Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast the carrots for 25–35 minutes or until they are tender and lightly caramelized. Near the end of the roasting time, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until the mixture is bubbly and fragrant. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.
3. Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until it is golden brown and cooked through. Transfer the seared chicken to a plate and tent it with foil to keep it warm.
4. In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 2–3 minutes to reduce it slightly, then add the chicken stock and continue simmering until the sauce has thickened slightly. Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste.
5. Mash the hot potatoes to your desired consistency. In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk just until the mixture is melted and combined. Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious. Season the mashed potatoes with salt and pepper to taste.

How to Serve Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Serve the chicken on a plate alongside a generous helping of mashed potatoes and glazed carrots. Drizzle the sauce from the skillet over the chicken for extra flavor. This meal is perfect for family dinners, and it looks great on the table!

How to Store Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

You can store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, warm in the microwave or on the stovetop until heated through.

Tips for the Best Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Make sure to season the chicken well for the best flavor. Use fresh herbs if you have them, as they can enhance the dish even more. When making mashed potatoes, don’t overmix; just stir until smooth to keep them fluffy.

Recipe Variations

You can add different herbs to the chicken, like rosemary or parsley, to change the flavor. For the carrots, try adding a sprinkle of cinnamon for a warm twist, or swap them out for green beans or steamed broccoli.

Frequently Asked Questions (FAQs)

Can I use frozen chicken breasts?
Yes, just ensure they are fully thawed before cooking for even cooking.

What if I don’t have cream cheese for the mashed potatoes?
You can leave it out, and your mashed potatoes will still be deliciously creamy.

How can I make this recipe ahead of time?
You can prepare the chicken and vegetables in advance and store them separately in the fridge. Just reheat and serve when ready!

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