Description
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a complete comfort-food dinner featuring juicy pan-seared chicken in a garlic white wine sauce, creamy mashed potatoes, and sweet honey-butter glazed carrots.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried Italian herbs
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large russet potatoes, peeled and chunked
- 4 tbsp butter
- 1/2 cup whole milk, warmed
- 2 oz cream cheese
- 1 lb carrots, peeled and halved if large
- 1 tbsp olive oil (for carrots)
- 2 tbsp butter (for carrots)
- 1 tbsp honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced (for sauce)
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tbsp cold butter (for finishing sauce)
Instructions
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain.
- Mash with butter, warm milk, and cream cheese until smooth. Season to taste and keep warm.
- Toss carrots with olive oil and roast at 400°F (200°C) for 20–25 minutes until tender.
- In a skillet, melt butter, add grated garlic and shallot, sauté 1 minute. Stir in honey and toss carrots to glaze. Set aside.
- Season chicken with salt, pepper, thyme, and Italian herbs.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until cooked through. Remove and set aside.
- In the same pan, sauté garlic. Add white wine and simmer 2–3 minutes.
- Add chicken stock and reduce slightly. Whisk in cold butter to finish sauce.
- Return chicken to pan and spoon sauce over top.
- Serve chicken over mashed potatoes with glazed carrots on the side.
Notes
- Use Yukon Gold potatoes for extra creamy mash.
- Deglaze pan well for maximum flavor in sauce.
- Fresh herbs can be substituted for dried.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop & Roasted
- Cuisine: American