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Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A delicious and comforting one-pan meal featuring tender garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Patted dry before seasoning
  • 3 tablespoons olive oil, divided Used for searing the chicken
  • 4 cloves garlic, minced Influences the flavor of the chicken
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
For the Mashed Potatoes
  • 4 large russet potatoes, peeled and cut into chunks Cook until fork-tender
  • 4 tablespoons butter For creamy mashed potatoes
  • 1/2 cup whole milk, warmed For mashing
  • 2 ounces cream cheese (optional) For extra richness
For the Glazed Carrots
  • 1 pound carrots, peeled and sliced If large, slice in half
  • 1 tablespoon olive oil
  • 2 tablespoons butter Used for glazing the carrots
  • 1 tablespoon honey For sweetness in glaze
  • 1 clove garlic, grated
For the Sauce
  • 1/2 cup dry white wine For deglazing
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter Whisked in for creaminess

Method
 

Boil the Potatoes
  1. Add the peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
  2. Drain, return them to the pot for a quick steam-off, then cover and set aside.
Roast the Carrots
  1. Preheat your oven to 425°F.
  2. Toss the carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.
  3. Roast for 25–35 minutes until tender and lightly caramelized.
  4. In the last few minutes, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove for a sweet glaze. Pour over the roasted carrots.
Sear the Chicken
  1. Pat the chicken dry and season with salt, pepper, half the minced garlic, thyme, and Italian herbs, rubbing in with 1 tablespoon of olive oil.
  2. Heat the remaining olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Tent with foil to keep warm.
Make the Sauce
  1. In the same skillet, sauté the shallot and remaining garlic for 1–2 minutes.
  2. Deglaze with white wine, scraping up the browned bits, and simmer for 2–3 minutes.
  3. Add chicken stock and simmer until thickened. Off the heat, whisk in 2 tablespoons of cold butter for that silky touch. Season with salt and pepper to taste.
Mash the Potatoes
  1. Mash the potatoes to your desired consistency.
  2. In a small saucepan, warm 4 tablespoons of butter, cream cheese (if using), and milk until melted.
  3. Stir into the potatoes until smooth and creamy. Don’t forget to season with salt and pepper!
Serve
  1. Serve hot, with the chicken on a bed of mashed potatoes and glazed carrots on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, chicken and veggies can be frozen for up to 2 months. Reheat in the oven or microwave.