Garlic Herb Chicken With Creamy Mash & Roasted Carrots
A comforting and flavorful dinner featuring garlic herb chicken, creamy mashed Yukon Gold potatoes, and sweet roasted carrots.
Equipment
- 1 Large skillet
- 1 Pot for boiling potatoes
- 1 Baking sheet
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts
- 3 cloves garlic minced
- 2 tablespoon fresh thyme chopped (or 2 teaspoon dried)
- 2 tablespoon fresh parsley chopped (plus more for garnish)
- 3 tablespoon olive oil
- 2 tablespoon butter
- ⅓ cup heavy cream
- 4 medium Yukon Gold potatoes peeled and chopped
- Salt and pepper to taste
- 4 large carrots peeled and sliced or 10 baby carrots
- 1 teaspoon honey optional
- ¼ cup chicken broth optional, for pan sauce
Instructions
Instructions
- Preheat oven to 400°F. Toss carrots with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes.
- Boil the chopped Yukon Gold potatoes in water until fork tender, approximately 15-20 minutes.
- Season the chicken with salt, pepper, thyme, and minced garlic.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove from heat and set aside.
- Drain cooked potatoes, return to pot, and add remaining butter and heavy cream. Mash until smooth and season with salt and pepper.
- Slice the cooked chicken and plate over the mashed potatoes.
- Serve roasted carrots on the side.
- Optional: drizzle with pan sauce made from chicken broth and garnish with extra parsley.
Notes
For extra depth of flavor, drizzle pan sauce over everything and garnish with fresh parsley. This dish stores well—just reheat gently and add a splash of cream or water to mash to refresh.