Description
A comforting and flavorful dinner featuring juicy garlic herb chicken breasts paired with creamy mashed Yukon gold potatoes and sweet roasted carrots, garnished with fresh parsley for a perfect weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Mashed Potatoes
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon salt
- Remaining black pepper
Roasted Carrots
- 1 1/2 pounds carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare and roast carrots: Preheat the oven to 425°F and line a baking sheet with parchment paper. In a bowl, toss the carrots with 1 tablespoon olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the carrots evenly on the prepared baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
- Cook potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil, add a pinch of salt, and cook for 15 to 18 minutes until they are fork-tender. Drain the potatoes and return them to the pot.
- Mash potatoes: To the pot with drained potatoes, add the warmed milk, butter, sour cream, 1/2 teaspoon salt, and the remaining black pepper. Mash the potatoes until smooth and creamy. Keep warm while finishing the other components.
- Cook garlic herb chicken: While the potatoes are cooking, heat the remaining olive oil in a large skillet over medium heat. Season the chicken breasts with minced garlic, dried thyme, dried rosemary, paprika, remaining salt and pepper. Cook the chicken for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for 5 minutes.
- Serve: Plate the garlic herb chicken alongside the creamy mashed potatoes and roasted carrots. Garnish with chopped fresh parsley and serve immediately.
Notes
- For extra flavor, deglaze the skillet with a splash of chicken broth after cooking the chicken and spoon the sauce over the meat before serving.
- Substitute half and half for the milk in the mashed potatoes for a richer texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Use Yukon gold potatoes for a naturally creamy and buttery texture in the mash.
