Go Back
–+ servings
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Savory Garlic Herb Chicken with Creamy Mashed Potatoes and Glazed Carrots

Enjoy a delicious Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots, a comforting dish perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken Breasts Feel free to substitute with turkey or tofu.
  • 2 tbsp Olive Oil Best for searing.
  • 4 cloves Garlic Minced.
  • 1 tsp Thyme or Italian Herbs Swap with oregano or rosemary if needed.
  • 1 medium Shallot Chopped; yellow or white onion can replace it.
For the Mashed Potatoes
  • 2 lbs Potatoes Yukon Gold or sweet potatoes.
  • 4 tbsp Butter Melted; use less for a lighter version.
  • 1/2 cup Cream or Cream Cheese Adjust based on preference.
For the Glazed Carrots
  • 1 lbs Carrots Peeled and cut.
  • 2 tbsp Honey For glazing.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Sauce
  • 1/2 cup White Wine For deglazing.
  • 1 cup Chicken Stock Opt for low-sodium.

Equipment

  • large pot
  • Skillet
  • Baking sheet
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Peel and cut the Yukon Gold potatoes, place them in salted water, and bring to a boil. Cook for about 15 minutes until fork-tender.
  2. Preheat your oven to 425°F. Toss peeled, cut carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 35 minutes. Drizzle honey and butter mixture in the last few minutes.
  3. Season chicken breasts with olive oil, minced garlic, salt, and thyme. Sear in a skillet over medium-high heat for 5-6 minutes per side until golden brown.
  4. In the same skillet, sauté minced shallots and garlic until fragrant. Deglaze with white wine, then add chicken stock and reduce slightly. Whisk in cold butter off the heat.
  5. Mash drained potatoes with melted butter and cream until smooth. Season with salt and pepper.
  6. Plate the dish by creating a mound of mashed potatoes, topping with sliced chicken, and arranging glazed carrots. Drizzle the sauce over the top.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave. For long-term, freeze in an airtight container for up to 3 months.

Tried this recipe?

Let us know how it was!