Garlic Herb Chicken with Mashed Potatoes (Printable version)
Tender herb chicken with creamy mashed potatoes and honey-glazed carrots for a comforting family dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 2 tsp dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tbsp fresh parsley, chopped
06 - 1 tsp salt
07 - ½ tsp black pepper
08 - 1 tbsp lemon juice
→ Creamy Mashed Potatoes
09 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tbsp unsalted butter
11 - ½ cup whole milk (or heavy cream for richer taste)
12 - ½ tsp salt
13 - ¼ tsp ground white pepper
→ Glazed Carrots
14 - 1 lb carrots, peeled and sliced into ¼-inch rounds
15 - 2 tbsp unsalted butter
16 - 2 tbsp honey
17 - ½ tsp salt
18 - ¼ tsp ground black pepper
19 - 1 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Combine olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice in a large bowl. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 20 minutes.
02 - Place potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain well and return to pot. Mash with butter, milk, salt, and white pepper until creamy and smooth. Keep warm.
03 - Place carrots in a saucepan with enough water to cover. Bring to a simmer and cook until barely tender, about 8-10 minutes. Drain. Add butter and honey to the pan, then return carrots, stirring over medium heat until glazed and shiny, about 3-5 minutes. Season with salt and pepper. Garnish with parsley.
04 - Heat a large skillet over medium-high heat. Add olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Let rest 5 minutes before slicing.
05 - Arrange chicken breasts alongside creamy mashed potatoes and glazed carrots. Garnish with additional parsley if desired.
# Expert tips:
01 -
- Everything cooks on the stove so you can chat while you cook instead of being stuck at the oven
- The glazed carrots even convinced my carrot-hating niece to ask for seconds
02 -
- Cold milk makes mashed potatoes gummy so warm it slightly before mashing
- Do not overcrowd the chicken pan or the pieces will steam instead of sear
03 -
- Pound thicker ends of chicken breasts to match thinner parts so nothing dries out
- Start your potatoes in cold water not boiling for even cooking