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–+ servings
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Benjamin

Garlic Herb Chicken with Creamy Mash & Roasted Carrots

Savor the comforting flavors of seared garlic herb chicken served with creamy mashed potatoes and roasted carrots, a perfect easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Herb Chicken:
  • 4 boneless, skinless chicken breasts about 6 oz each
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons fresh parsley chopped
  • salt to taste
  • black pepper to taste
For the Creamy Mash:
  • 2 lbs Yukon Gold or Russet potatoes peeled and quartered
  • 1/2 cup whole milk or heavy cream warmed
  • 4 tablespoons unsalted butter at room temperature
  • salt to taste
  • white pepper to taste
For the Roasted Carrots:
  • 1 lb carrots peeled and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
  • salt to taste
  • black pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Large skillet,
  • paper towels.
  • Meat Thermometer (optional)

Method
 

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss carrots with 1 tablespoon olive oil, honey or maple syrup, salt, and pepper. Roast for 20-25 minutes, shaking halfway, until tender and caramelized.
  2. While carrots roast, place potatoes in a large pot with salted cold water. Bring to boil, simmer 15-20 minutes until fork-tender. Drain and return to pot.
  3. Pat chicken breasts dry with paper towels. Season with salt and pepper.
  4. Heat 2 tablespoons olive oil in large skillet over medium-high. Sear chicken 5-7 minutes per side until golden and 165°F (74°C). Transfer to plate.
  5. Mash drained potatoes in pot. Add warmed milk or cream, butter, salt, and pepper. Mix until creamy. Cover and keep warm.
  6. In same skillet, melt 4 tablespoons butter over medium heat. Add garlic, thyme, rosemary; cook 30 seconds. Add broth, scrape bits; simmer 2-3 minutes.
  7. Return chicken to skillet, spoon sauce over. Warm through, add parsley.
  8. Serve mashed potatoes topped with chicken and carrots, drizzled with sauce.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 28g

Notes

Pro Tips: Ensure chicken is dry for a good sear. For creamy mash, use warm dairy. Rest chicken briefly. Store in separate containers up to 4 days. Add spice with red pepper flakes. Gluten-free if broth is.
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