Description
A delicious and comforting meal featuring garlic herb chicken served with creamy mashed potatoes and sweet glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 teaspoon dried Italian herbs (or mix of thyme, oregano, basil, rosemary)
- 1 tablespoon fresh parsley (chopped, for garnish)
- 1 teaspoon paprika (optional, for color)
- Salt & black pepper (to taste)
- 1/2 cup chicken broth (for pan sauce, optional)
- 2 lbs russet or Yukon gold potatoes (peeled and cut into chunks)
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (warm, more as needed)
- 1/4 cup sour cream (optional, for creaminess)
- 1 lb baby carrots (or sliced large carrots)
- 2 tablespoons butter
- 2 tablespoons brown sugar (or honey)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon or nutmeg (optional, for warmth)
- Fresh parsley (chopped, for garnish)
Instructions
- Make the Mashed Potatoes: Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork tender (15–20 minutes). Drain well. Mash with butter, warm milk, sour cream, salt, and pepper until creamy. Cover to keep warm.
- Glaze the Carrots: In a skillet, melt butter over medium heat. Add carrots, brown sugar (or honey), salt, and pepper. Cook, stirring occasionally, until carrots are tender and glazed (12–15 minutes). Sprinkle with parsley before serving.
- Cook the Garlic Herb Chicken: Season chicken breasts with salt, pepper, paprika, and herbs. Heat olive oil in a skillet over medium-high heat. Add chicken and sear 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Reduce heat, add butter and garlic to the skillet, spooning over chicken as it finishes cooking. Optional: Add chicken broth to the pan, scraping up browned bits to make a light garlic-herb pan sauce.
- Assemble the Plate: Spoon a generous serving of mashed potatoes onto each plate. Place a chicken breast on top, drizzle with pan sauce if using. Add a side of glazed carrots. Garnish with fresh parsley.
Notes
- Serving Suggestion: This pairs beautifully with a crisp green salad or fresh dinner rolls to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg