Garlic Herb Chicken Dinner
A comforting and flavorful dinner featuring garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for sharing with loved ones.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided (Use extra virgin for better flavor.)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mashed Potatoes
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoons butter (Use unsalted butter for better control of seasoning.)
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional) (For an extra creamy texture.)
For the Glazed Carrots
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
For the Pan Sauce
- 1 shallot minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (Can substitute with chicken stock.)
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
Preparation
- Begin by adding the peeled and chunked potatoes to a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes and return them to the hot pot for 1–2 minutes to steam off excess moisture. Cover and set them aside.
- Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast the carrots for 25–35 minutes, or until they are tender and lightly caramelized.
Cooking
- For the carrots, near the end of the roasting time, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until the mixture is bubbly and fragrant. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.
- Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until it is golden brown and cooked through. Transfer the seared chicken to a plate and tent it with foil to keep it warm.
- In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 2–3 minutes to reduce it slightly, then add the chicken stock and continue simmering until the sauce has thickened slightly. Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste.
- Mash the hot potatoes to your desired consistency. In a small saucepan, warm the 4 tablespoons of butter and cream cheese (if using), and milk just until the mixture is melted and combined. Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious. Season the mashed potatoes with salt and pepper to taste.
Serving
- To serve this meal family-style, place the chicken in the center alongside the creamy mashed potatoes and the sweet glazed carrots. Ladle some of the silky pan sauce over the chicken to enhance its flavors.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and mashed potatoes in the oven at 350°F until warmed through.