Description
A comforting and nostalgic dish that brings together succulent garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons 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 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoons butter
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
- Place the peeled and chunked potatoes into a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and steam in the pot for 1–2 minutes, then cover and set aside.
- Preheat the oven to 425°F. Toss sliced carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25–35 minutes until tender and caramelized. In a small pan, melt 2 tablespoons butter with honey and grated garlic, then pour over roasted carrots and toss.
- Pat chicken breasts dry and season with salt, pepper, minced garlic, thyme, and Italian herbs, rubbing the seasoning in with 1 tablespoon olive oil. Sear in a skillet over medium-high heat for 5–6 minutes per side until browned and cooked through. Tent with foil to keep warm.
- In the same skillet, sauté minced shallot and remaining garlic for 1–2 minutes. Deglaze with vegetable broth, scrape up browned bits, and simmer for 2–3 minutes. Add chicken stock and continue simmering until thickened. Whisk in 2 tablespoons cold butter off the heat, season to taste.
- Mash the hot potatoes to desired consistency. In a saucepan, warm 4 tablespoons butter, cream cheese (if using), and milk until melted. Stir into mashed potatoes until smooth and season to taste.
Notes
Make the mashed potatoes ahead of time and reheat gently. Use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg