Garlic Herb Chicken with Creamy Mashed (Print Version)

Tender garlic herb chicken with velvety mashed potatoes and sweet honey-glazed carrots—a comforting family dinner ready in just over an hour.

# 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 Steps:

01 - Whisk together olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice in a large bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes to absorb flavors.
02 - Place cubed potatoes in a pot with cold salted water. Bring to a boil and cook 15 to 20 minutes until fork tender. Drain thoroughly and return to the pot. Mash in butter, milk, salt, and white pepper until smooth and creamy. Cover to keep warm.
03 - While potatoes boil, place carrots in a saucepan with enough water to cover. Simmer 8 to 10 minutes until barely tender. Drain water. Add butter and honey to the pan, return carrots, and stir over medium heat 3 to 5 minutes until glazed and shiny. Season with salt and pepper, then sprinkle with parsley.
04 - Heat a large skillet over medium high heat. Remove chicken from marinade, letting excess drip off. Cook 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and let rest 5 minutes before serving.
05 - Arrange sliced chicken breast alongside a generous portion of creamy mashed potatoes and glazed carrots. Garnish with additional fresh parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks on the stove so you keep your oven free for other dishes
  • The honey glazed carrots win over even the most skeptical vegetable eaters
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Cold milk will make your mashed potatoes gummy so warm it slightly first
  • Dont rush the resting time for the chicken or all those juices will end up on your cutting board
  • The pan needs to be properly hot before adding chicken or it will stick and tear
03 -
  • Pat the chicken completely dry before cooking for the best golden crust
  • Deglaze the chicken pan with white wine for an instant sauce that ties everything together

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