Description
Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting and flavor-packed dish made with marinated seared chicken breasts, velvety mashed Yukon gold potatoes, and sweet roasted carrots. This meal combines wholesome ingredients and restaurant-quality presentation, perfect for any night of the week.
Ingredients
- 2 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tbsp fresh thyme, chopped (or 2 tsp dried)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 3 tbsp olive oil
- 2 tbsp butter
- 1/3 cup heavy cream
- 4 medium Yukon Gold potatoes, peeled and chopped
- Salt and pepper to taste
- 4 large carrots, peeled and sliced or 10 baby carrots
- 1 tsp honey (optional)
- 1/4 cup chicken broth (optional, for pan sauce)
Instructions
- In a small bowl, mix olive oil, garlic, thyme, salt, and pepper. Coat chicken breasts in the mixture and marinate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Toss sliced carrots with olive oil, salt, pepper, and honey if using. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
- While carrots roast, boil peeled and chopped potatoes in salted water until tender (15–20 minutes). Drain and mash with butter, warm cream, and garlic. Season with salt and pepper.
- Heat a skillet with olive oil over medium-high. Sear marinated chicken breasts 3–4 minutes per side until golden.
- Transfer skillet to oven (or place chicken on a baking tray) and bake for 8–10 minutes, or until chicken reaches 165°F (75°C).
- Let the chicken rest for 5 minutes. Optionally, deglaze the skillet with chicken broth and spoon pan juices over the meat.
- Serve chicken over mashed potatoes with roasted carrots on the side. Garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes