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
- 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 dry white wine
- 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 set aside.
- Preheat the oven to 425°F. Toss carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes until tender.
- Melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove for the glaze. Pour over hot carrots and toss to coat.
- Season chicken with salt, pepper, half of the minced garlic, and thyme/Italian herbs with 1 tablespoon olive oil. Sear in a skillet for 5–6 minutes per side until golden brown. Tent with foil to keep warm.
- In the same skillet, sauté shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with chicken stock, simmering for 2–3 minutes until reduced. Whisk in 2 tablespoons of cold butter off heat.
- Mash the potatoes by warming butter, cream cheese, and milk together, then mixing into the potatoes until smooth. Season with salt and pepper.
- Serve chicken alongside mashed potatoes and glazed carrots, drizzled with the sauce.
Notes
For the best flavor, season the chicken well. Use fresh herbs if possible. Don’t overmix the mashed potatoes to keep them fluffy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg