Description
A comforting one-pan meal with salty 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
- 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