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Garlic Herb Chicken with Creamy Mash & Roasted Carrots

A complete comfort food dinner featuring golden pan-seared chicken, velvety mashed potatoes, and honey-roasted carrots, all finished with a garlic herb butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Classic
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 pieces chicken breast boneless, skinless
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Mashed Potatoes
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup heavy cream warmed
  • 0.25 cup whole milk warmed
  • 4 tbsp unsalted butter
Roasted Carrots
  • 1 lb carrots peeled or baby carrots
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp fresh thyme
Garlic Herb Sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Large Pot
  • Baking sheet
  • Potato Masher or Ricer

Method
 

  1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey, thyme, salt, and pepper on a baking sheet.
  2. Roast carrots for 25-30 minutes until tender and caramelized.
  3. Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain and return to hot pot to dry briefly.
  4. Mash potatoes with butter, warmed cream, and milk until smooth. Season to taste.
  5. Season chicken with spices. Sear in a skillet with olive oil over medium-high heat for 5-7 mins per side. Remove chicken.
  6. In the same skillet, sauté minced garlic for 30 seconds. Deglaze with chicken broth.
  7. Stir in butter and fresh herbs to create the pan sauce. Simmer for 2 minutes.
  8. Serve chicken over mash with carrots on the side, drizzling everything with the garlic herb sauce.

Notes

For ultra-smooth potatoes, use a ricer. Do not overwork the potatoes or they will become gummy.