Description
Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Tonight is a comforting and delicious meal that’s perfect for any occasion, from busy weeknights to family gatherings. This dish features juicy, herb-seasoned chicken breasts paired with creamy mashed potatoes and sweet, glazed carrots, creating a delightful symphony of flavors on your plate. With just over an hour of preparation and cooking time, you can whip up this wholesome meal that satisfies both the palate and the soul. Serve it alongside fresh salad or crusty bread for a complete dining experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 large russet potatoes
- 1 pound carrots
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup chicken stock
Instructions
- Boil peeled and chunked potatoes in salted water until fork-tender (about 15 minutes). Drain and let steam off excess moisture.
- Preheat oven to 425°F. Toss sliced carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes until tender.
- Season chicken breasts with garlic, thyme, Italian herbs, salt, and pepper; sear in a skillet with olive oil until golden brown (5–6 minutes per side).
- In the same skillet, sauté shallots and remaining garlic; deglaze with grape juice and add chicken stock until thickened. Whisk in cold butter before serving.
- Mash potatoes with warmed butter, cream cheese, and milk until smooth.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 9g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg