Garlic Herb Chicken Creamy Mashed (Printable)

Tender garlic herb chicken with velvety mashed potatoes and sweet glazed carrots for a comforting family dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 teaspoons dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 tablespoon lemon juice

→ Creamy Mashed Potatoes

09 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tablespoons unsalted butter
11 - ½ cup whole milk (or heavy cream for richer taste)
12 - ½ teaspoon salt
13 - ¼ teaspoon ground white pepper

→ Glazed Carrots

14 - 1 pound carrots, peeled and sliced into ¼-inch rounds
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons honey
17 - ½ teaspoon salt
18 - ¼ teaspoon ground black pepper
19 - 1 tablespoon fresh parsley, chopped (for garnish)

# Method:

01 - In a large bowl, combine olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 20 minutes.
02 - Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain, return to the pot, and mash with butter, milk, salt, and white pepper until creamy and smooth. Keep warm.
03 - While potatoes cook, place carrots in a saucepan with just enough water to cover. Bring to a simmer and cook until barely tender, about 8-10 minutes. Drain. Add butter and honey to the pan, then the carrots, stirring over medium heat until glazed and shiny, about 3-5 minutes. Season with salt and pepper. Garnish with parsley.
04 - Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side, or until golden and cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes before slicing.
05 - Serve chicken breasts atop or beside creamy mashed potatoes and a generous scoop of glazed carrots. Garnish with extra parsley if desired.

# Insider Tips:

01 -
  • Everything cooks simultaneously so you're not stuck at the stove for hours
  • The honey glazed carrots convert even the most stubborn vegetable skeptics
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Cold milk can make your mashed potatoes gummy so warm it slightly first
  • Don't rush the resting time for the chicken or you'll lose all those delicious juices
  • The glaze on the carrots happens fast so stay right there and stir constantly
03 -
  • Deglaze the chicken pan with a splash of white wine for an instant sauce
  • Sweet potatoes in the mash add lovely color and extra nutrients
  • Double the glazed carrot recipe because they disappear fast

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