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GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS

By: Author Jenna Margot

Posted on

GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS

Hey y'all! If you crave a cozy, restaurant-worthy dinner without fuss, this juicy garlic-herb chicken, silky mashed potatoes, and glossy glazed carrots delivers big-time comfort and flavor. It works for weeknights, date nights, and Sunday suppers alike. Let's get cooking!

Why You'll Love This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

  • Balanced plate: savory, garlicky chicken, creamy potatoes, and sweet-tender carrots in every bite.
  • Weeknight-friendly: about 20 minutes prep and 35 minutes cooking for a 55-minute total.
  • Pan-sear plus oven-finish keeps chicken juicy with a golden, buttery crust.
  • Make-ahead friendly: components reheat beautifully for meal prep or entertaining.
  • Simple ingredients, elevated flavors with fresh herbs, lemon, and a quick pan sauce.

Ingredients for Garlic Herb Chicken, Mashed Potatoes & Glazed Carrots

Yield: 4 servings | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Chicken

  • 4 boneless, skinless chicken breasts (6–7 oz each; 1.5–1.75 lb total)
  • 2 tablespoon olive oil
  • 4 tablespoon unsalted butter, softened
  • 4 garlic cloves, minced (about 1 tbsp)
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 tablespoon fresh parsley, chopped, divided
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Optional quick pan sauce: ½ cup low-sodium chicken broth + 1 teaspoon Dijon mustard

Mashed Potatoes

  • 2 lb Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 6 tablespoon unsalted butter
  • ½ cup heavy cream, warmed
  • ¼ cup sour cream
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon white or black pepper

Glazed Carrots

  • 1 lb carrots, peeled and cut into ½-inch batons or coins
  • 2 tablespoon unsalted butter
  • 1 ½ tablespoon brown sugar
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • ¼ cup water (or orange juice for citrusy glaze)
  • Optional garnish: 1 teaspoon chopped parsley

Step-by-Step Directions: GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS

Step 1: Prep and Preheat

  1. Preheat the oven to 400°F (204°C). Place a rack in the center.
  2. Pat chicken dry and, if thick, lightly pound to even ¾–1 inch thickness.
  3. Bring a large pot of salted water (1 tablespoon salt per 2 qt) to a boil for potatoes.

Step 2: Make the Garlic-Herb Butter

  1. In a small bowl, mix softened butter, minced garlic, thyme, rosemary, 1 tablespoon parsley, lemon zest, lemon juice, salt, and pepper until combined.

Step 3: Start the Mashed Potatoes

  1. Add potatoes to boiling water. Simmer 12–15 minutes until very tender when pierced.
  2. Warm the cream gently in a small saucepan or microwave.

Step 4: Sear the Garlic Herb Chicken

  1. Heat a large oven-safe skillet over medium-high. Add olive oil.
  2. Spread half the garlic-herb butter over the chicken.
  3. Sear chicken 3–4 minutes per side until golden.
  4. Dollop remaining herb butter over the chicken, then transfer skillet to oven. Bake 6–8 minutes, or until the thickest part reaches 165°F. Rest 5 minutes on a plate.

Step 5: Finish the Mashed Potatoes

  1. Drain potatoes well. Return to the hot pot and let steam off 1 minute.
  2. Mash or rice the potatoes. Add butter, warm cream, sour cream, salt, and pepper. Stir just until creamy and silky; adjust seasoning.
GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS

Step 6: Make the Glazed Carrots

  1. In a medium skillet, combine carrots, butter, brown sugar, honey, salt, and water (or orange juice).
  2. Bring to a simmer over medium heat. Cover and cook 5–6 minutes until just tender.
  3. Uncover and continue cooking 3–4 minutes, stirring, until liquid reduces to a glossy glaze. Sprinkle with parsley.

Optional: Quick Pan Sauce

  1. Return the chicken skillet to medium heat. Add chicken broth and Dijon, scraping browned bits.
  2. Simmer 2–3 minutes to reduce slightly. Spoon over chicken.

Step 7: Plate the Garlic Herb Chicken Dinner

  1. Swoop creamy mashed potatoes onto plates, nestle the chicken on top, and add a generous handful of glazed carrots.
  2. Garnish with remaining parsley and a squeeze of lemon if you like.

Notes for Success with Garlic Herb Chicken Dinner

  • Use Yukon Golds for naturally buttery, creamy mashed potatoes; their texture is forgiving and silky. For technique deep-dive, see Serious Eats on perfect mashed potatoes.
  • Cut carrots evenly so they finish at the same time and glaze uniformly glossy.
  • For a honey-forward shine, try this style of carrot glaze from Bon Appetit and adapt to taste.

Fun Variations on Garlic Herb Chicken with Mash and Carrots

  • Thighs & Thyme: Swap in boneless, skinless chicken thighs; sear 4 minutes per side, oven-finish 8–10 minutes to 175°F for ultra-juicy results.
  • Parmesan Mash: Stir ½ cup finely grated Parmesan and 2 tablespoon softened butter into the potatoes for extra savory richness.
  • Maple-Orange Carrots: Replace honey with 1 ½ tablespoon maple syrup and use orange juice for the liquid; finish with orange zest.

Required Equipment

  • 12-inch oven-safe skillet (cast iron or stainless)
  • Large pot for boiling potatoes + colander
  • Medium skillet or saucepan for carrots
  • Potato masher or ricer
  • Instant-read thermometer
  • Measuring cups and spoons, peeler, cutting board, chef's knife

Storage & Reheating

  • Refrigerate: Store chicken, mashed potatoes, and carrots separately in airtight containers for 3–4 days.
  • Freeze: Chicken and mashed potatoes up to 2–3 months; carrots up to 2 months. Thaw overnight in the fridge.
  • Reheat: Chicken at 350°F for 10–12 minutes (covered), potatoes over low heat with a splash of cream, carrots in a skillet with a teaspoon of water to re-glaze.

Serving & Pairings for Garlic Herb Chicken with Mashed Potatoes

  • Greens: A crisp arugula salad with lemon vinaigrette or garlicky sautéed green beans.
  • Wine: Chardonnay or Sauvignon Blanc; for red lovers, a light Pinot Noir.
  • NA sips: Sparkling water with lemon or a chilled herbal iced tea.
  • Extras: Spoon the pan sauce over chicken and potatoes; finish with flaky sea salt and fresh parsley.

Pro Tips for Best Results

  • Temperature is king: pull chicken at 165°F (breasts) and let rest 5 minutes. See safe chicken temperatures.
  • Dry, then sear: Pat chicken dry for better browning; a hot pan gives that caramelized, savory crust before oven-finishing.
  • Heat your dairy: Warm cream blends smoothly into potatoes and keeps them light and fluffy, not gummy.

FAQ: Garlic Herb Chicken, Mashed Potatoes & Glazed Carrots

Can I make GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS ahead?
Yes—cook everything, cool quickly, and refrigerate up to 3–4 days. Reheat as directed above and refresh potatoes with a splash of warm cream.

What if I only have dried herbs?
Use 1 teaspoon dried thyme and 1 teaspoon dried rosemary in place of the fresh amounts; add a pinch more parsley at the end for freshness.

How do I keep mashed potatoes ultra-smooth?
Use a ricer for the fluffiest texture, avoid overmixing, and add warm dairy gradually until silky.