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Garlic Herb Chicken with Creamy Mashed Potatoes and Glazed Carrots Recipe

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Garlic Herb Chicken with Mashed Potatoes Delights recipe features juicy, herb-seasoned chicken breasts pan-seared to golden perfection and simmered in a flavorful garlic-lemon sauce. Served with creamy mashed potatoes and sweet glazed carrots, this comforting meal is perfect for a satisfying family dinner.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Mashed Potatoes

  • 2 pounds potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste

Glazed Carrots

  • 1 pound carrots, peeled and cut into sticks
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • Salt and pepper to taste

Instructions

  1. Prepare Chicken: Season the chicken breasts evenly with salt, pepper, dried oregano, and dried thyme to enhance the flavor.
  2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
  3. Make Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and lift any browned bits. Return the chicken to the skillet and allow it to simmer gently for an additional 5 minutes to soak up the flavors.
  4. Boil Potatoes: While the chicken simmers, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 15-20 minutes or until they are tender when pierced with a fork. Drain the potatoes thoroughly.
  5. Mash Potatoes: Return the drained potatoes to the pot. Add milk, unsalted butter, salt, and pepper. Mash the potatoes until they are smooth and creamy, adjusting seasoning as needed.
  6. Cook Carrots: In a separate pan, melt butter over medium heat. Add the peeled and cut carrot sticks and sauté for about 5 minutes until they begin to soften.
  7. Add Sugar: Sprinkle brown sugar over the carrots, stirring to coat evenly. Continue cooking for another 5 minutes until the carrots become tender and develop a glossy, sweet glaze. Season with salt and pepper to taste.
  8. Serve: Plate the chicken with a generous serving of mashed potatoes and glazed carrots. Garnish the chicken with freshly chopped parsley for a burst of color and freshness.

Notes

  • For juicier chicken, let the meat rest for a few minutes before slicing.
  • You can substitute fresh herbs if available instead of dried oregano and thyme.
  • Adjust the amount of brown sugar on the carrots to control sweetness.
  • Use whole milk or cream for richer mashed potatoes, or a dairy-free alternative if preferred.
  • Make sure to not overcook the carrots—they should be tender but still retain some bite.

Find it online: https://yumrecipesfood.com/garlic-herb-chicken-with-creamy-mashed-potatoes-and-glazed-carrots-recipe/