Garlic Herb Chicken Creamy Mashed Potatoes Glazed Carrots (Printable)
Tender garlic herb chicken with velvety mashed potatoes and sweet honey-glazed carrots
# 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 Steps:
01 - In a large bowl, combine olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 20 minutes.
02 - Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain, return to the pot, and mash with butter, milk, salt, and white pepper until creamy and smooth. Keep warm.
03 - While potatoes cook, place carrots in a saucepan with just 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 the 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 a splash of olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side, or until golden and cooked through (internal temperature 165°F). Let rest 5 minutes before slicing.
05 - Serve chicken breasts atop or beside creamy mashed potatoes and a generous scoop of glazed carrots. Garnish with extra parsley if desired.
# Expert Advice:
01 -
- Everything cooks simultaneously so youre not stuck at the stove for hours
- The honey glazed carrots add just the right sweetness to balance the savory chicken
- Leftovers reheat beautifully for tomorrows lunch
02 -
- Starting potatoes in cold water ensures even cooking from center to edge
- Letting chicken rest after cooking prevents all those juices from running out onto the plate
- Warm milk incorporates into potatoes without making them gummy or cold
03 -
- Deglaze the chicken pan with white wine after cooking for an instant sauce to drizzle over everything
- Sweet potatoes in the mash add lovely color and natural sweetness