Description
This Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting and flavorful meal perfect for a family dinner. Juicy chicken breasts are seasoned with a blend of herbs and garlic butter, served atop smooth Yukon Gold mashed potatoes, accompanied by tender roasted carrots with a slight caramelized sweetness.
Ingredients
Scale
For the Garlic Herb Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
For the Creamy Mash
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Carrots
- 1 pound carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Carrots: Preheat the oven to 400°F (204°C). Toss the carrot sticks with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- Boil the Potatoes: While the carrots roast, place peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender. Drain well.
- Cook the Chicken: In a large skillet over medium heat, warm 2 tablespoons olive oil. Season chicken breasts with dried thyme, rosemary, parsley, paprika, half of the salt, and black pepper. Add chicken to the skillet and cook 6 to 7 minutes per side until golden brown and cooked through. In the last minute of cooking, add 2 tablespoons unsalted butter and the minced garlic to the skillet. Spoon the melted garlic butter over the chicken to infuse flavor.
- Mash the Potatoes: Return the drained potatoes to the pot and mash with a potato masher or fork until smooth. Stir in 4 tablespoons unsalted butter, warmed whole milk, heavy cream, remaining salt, and black pepper. Mix until creamy and fluffy.
- Serve: Plate the creamy mashed potatoes, place the garlic herb chicken breasts on top, and serve the roasted carrots alongside. Optionally, garnish with chopped fresh parsley and a squeeze of lemon juice for extra brightness.
Notes
- For extra flavor, squeeze fresh lemon juice over the chicken just before serving.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- Add a sprinkle of fresh chopped parsley over the dish for a fresh finish and presentation boost.
