I love simple dinners that feel like a hug. Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots gives you salty chicken, soft mash, and sweet carrots in one pan of work and a short pan sauce to pull it all together. I keep the steps small and the flavors big so weeknights feel calm.
Your Ingredients List
- 4 boneless, skinless chicken breasts
- 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 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
My Go-To Equipment
I use a few tools that make this meal easy. I pick a heavy skillet for the chicken and sauce. I use a medium pot for the potatoes. A rimmed baking sheet lined with parchment helps the carrots brown without extra mess. A good potato masher or ricer gives the mash a smooth feel. For small tasks I reach for a garlic press and a small saucepan to melt the butter and milk.
For a simpler dinner night, I sometimes swap this for a one sheet meal like sheet pan chicken and sweet potatoes with broccoli and apples that cooks all at once.
The Simple Steps to Follow
- Put potatoes in a pot and cover with cold salted water.
- Bring water to a boil and cook potatoes until fork tender, about 15 minutes.
- Drain potatoes and return them to the hot pot to steam for 1 to 2 minutes, then cover and set aside.
- Preheat oven to 425 F.
- Toss peeled and sliced carrots with 1 tablespoon olive oil, salt, and pepper on a parchment lined sheet.
- Roast carrots for 25 to 35 minutes until tender and lightly caramelized.
- Near the end, melt 2 tablespoon butter with 1 tablespoon honey and 1 grated garlic clove until bubbly.
- Pour honey butter over hot carrots and toss to coat.
- Pat chicken dry and rub with 1 tablespoon olive oil, half the minced garlic, thyme, Italian herbs, salt, and pepper.
- Heat remaining 2 tablespoon olive oil in a large skillet over medium high heat.
- Sear chicken 5 to 6 minutes per side until golden and cooked through.
- Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, sauté the minced shallot and remaining garlic 1 to 2 minutes.
- Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits.
- Simmer 2 to 3 minutes then add 1/2 cup chicken stock and reduce until sauce thickens slightly.
- Remove pan from heat and whisk in 2 tablespoon cold butter until the sauce is silky.
- Taste the sauce and add salt and pepper as needed.
- Mash hot potatoes to your preferred texture.
- Warm 4 tablespoon butter, 2 ounce cream cheese, and 1/2 cup warmed milk in a small pan until melted and combined.
- Stir the warm butter mixture into the mash until smooth and creamy.
- Plate mashed potatoes, add chicken, spoon pan sauce over the chicken, and finish with glazed carrots.
- Serve and enjoy with a bright salad or simple greens on the side.
Healthy Twists on a Classic
I like to keep the meal light while keeping the comfort. I swap half and half for low fat milk or use Greek yogurt in place of some cream cheese to cut fat but keep the cream feel. I pick skinless chicken breasts and I sear them in olive oil to lower saturated fat. For the carrots I skip the honey if I want less sugar and add a squeeze of lemon for brightness. I also add more herbs like fresh parsley or chives over the mash to add flavor without salt.
Serving Suggestions From My Table
I like to set the pan sauce on the chicken and let the mashed potatoes soak a bit. I add a bright green on the side for color and crunch. A quick green bean dish fits perfectly. Try it with a bacon and herb green bean plate such as country ranch green beans and potatoes with bacon for a full family style meal. For a lighter plate I serve a crisp tossed salad and a slice of warm bread.
Getting It Just Right
I watch the chicken with a simple touch test. When it feels firm and the juices run clear the meat is done. If you use a thermometer aim for 165 F in the thick part of the breast. For the carrots look for soft centers and a bit of brown on the edges. For the pan sauce I keep the heat medium low when I add the cold butter. That keeps the sauce glossy and smooth. If the sauce seems thin, simmer to reduce a little. If it gets too thick add a splash of stock or water.
How to Store Leftovers
Cool leftovers quickly and put them in airtight containers. Keep in the fridge up to four days. Reheat the chicken and potatoes gently in a low oven to keep them moist. Microwave works too; cover the plate and heat in short bursts. Freeze the mash in a freezer safe container for up to three months. Thaw in the fridge and reheat with a splash of milk to bring back the cream.
Enjoy Every Moment
I like simple dinners that give us more time to talk. This plate fills the room with warm smells and easy comfort. Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots and enjoy the slow smiles at the table.
A Few Common Questions
How long does it take to make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots from start to finish?
I find the total time runs about 45 to 60 minutes. The potatoes and carrots cook at the same time while you sear the chicken and make the sauce.
Can I make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots ahead of time?
Yes. Make the mashed potatoes and carrots a few hours ahead and keep them covered in the fridge. Reheat gently and make the sauce fresh just before serving to keep the chicken juicy.
What can I swap if I do not have white wine for Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots?
You can use extra chicken stock with a splash of lemon juice or a tablespoon of white wine vinegar to replace the white wine. Add it slowly and taste as you go to keep the sauce balanced.
Print
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None specified
Description
A comforting one-pan meal with salty chicken, creamy mashed potatoes, and sweet glazed carrots.
Ingredients
- 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
- 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 dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
- Put potatoes in a pot and cover with cold salted water.
- Bring water to a boil and cook potatoes until fork tender, about 15 minutes.
- Drain potatoes and return them to the hot pot to steam for 1 to 2 minutes, then cover and set aside.
- Preheat oven to 425°F.
- Toss peeled and sliced carrots with 1 tablespoon olive oil, salt, and pepper on a parchment-lined sheet.
- Roast carrots for 25 to 35 minutes until tender and lightly caramelized.
- Near the end, melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove until bubbly. Pour honey butter over hot carrots and toss to coat.
- Pat chicken dry and rub with 1 tablespoon olive oil, half the minced garlic, thyme, Italian herbs, salt, and pepper.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through.
- Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, sauté the minced shallot and remaining garlic for 1 to 2 minutes.
- Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Simmer for 2 to 3 minutes then add 1/2 cup chicken stock and reduce until sauce thickens slightly.
- Remove pan from heat and whisk in 2 tablespoons cold butter until the sauce is silky. Taste the sauce and add salt and pepper as needed.
- Mash hot potatoes to your preferred texture. Warm 4 tablespoons butter, 2 ounces cream cheese, and 1/2 cup warmed milk in a small pan until melted and combined.
- Stir the warm butter mixture into the mash until smooth and creamy.
- Plate mashed potatoes, add chicken, spoon pan sauce over the chicken, and finish with glazed carrots. Serve and enjoy with a bright salad or simple greens on the side.
Notes
For a healthier twist, swap half-and-half for low-fat milk or Greek yogurt for some cream cheese. You can also replace the honey in the glazed carrots with a squeeze of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken, mashed potatoes, glazed carrots, one-pan meal, comfort food