Garlic Herb Chicken with Mashed Potatoes (Print)
Tender garlic herb chicken with creamy mashed potatoes and honey-glazed carrots for a comforting family dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 teaspoons dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
09 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tablespoons unsalted butter
11 - ½ cup whole milk or heavy cream
12 - ½ teaspoon salt
13 - ¼ teaspoon ground white pepper
→ Glazed Carrots
14 - 1 pound carrots, peeled and sliced into ¼-inch rounds
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons honey
17 - ½ teaspoon salt
18 - ¼ teaspoon ground black pepper
19 - 1 tablespoon 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 to marinate.
02 - Place cubed potatoes in a pot with cold salted water. Bring to a boil and cook 15-20 minutes until fork-tender. Drain thoroughly, return to pot, and mash with butter, milk, salt, and white pepper until smooth and creamy. Keep warm until serving.
03 - While potatoes cook, place carrots in a saucepan with enough water to cover. Bring to a simmer and cook 8-10 minutes until barely tender. Drain well. Return carrots to pan with butter and honey, stirring over medium heat 3-5 minutes until glazed and shiny. Season with salt and pepper, then garnish with parsley.
04 - Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side until golden brown and cooked through to internal temperature of 165°F. Let rest 5 minutes before slicing.
05 - Arrange chicken breasts alongside or atop creamy mashed potatoes with a generous portion of glazed carrots. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- Everything cooks in under an hour but tastes like it simmered all day
- The three components work together but are forgiving enough to manage simultaneously
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Cold chicken going into a hot pan sticks and tears, so let it sit out while marinating
- Overmashed potatoes turn into glue, so stop as soon as they hit smooth territory
- The glaze thickens quickly once carrots are back in the pan, so have everything ready before adding honey
03 -
- Pat chicken completely dry before searing for that restaurant-quality golden crust
- Warm your milk or cream before adding to potatoes for the silkiest texture