Description
Indulge in this delightful Garlic Herb Chicken, perfectly paired with velvety mashed potatoes and sweet glazed carrots. A complete meal that’s both comforting and undeniably delicious.
Ingredients
- 2 boneless, skinless chicken breasts, pounded to 3/4-inch thickness
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup warm whole milk or half-and-half
- 4 tbsp unsalted butter, divided
- 1 lb carrots, peeled and sliced into coins or sticks
- 1/4 cup chicken broth, plus 1/2 cup for pan sauce
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
Instructions
- Prep Chicken: Pound chicken to even thickness. Rub with minced garlic, rosemary, thyme, 1 tbsp olive oil, salt, and pepper. Let marinate for 15 minutes.
- Sear & Bake Chicken: Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 mins per side until golden. Transfer skillet to oven and bake for 8-12 minutes, or until internal temp reaches 165°F (74°C). Rest chicken.
- Make Mashed Potatoes: Boil salted potato chunks until fork-tender (15-20 min). Drain, then return to hot pot for 1 min to dry. Mash, then gradually mix in warm milk/half-and-half and 3 tbsp butter until creamy. Season to taste.
- Glaze Carrots: In a medium skillet, melt 1 tbsp butter over medium heat. Sauté carrots for 5-7 mins. Add 1/4 cup chicken broth, honey/maple syrup, salt, and pepper. Simmer until liquid reduces to a glaze and carrots are tender (5-8 mins).
- Make Pan Sauce & Serve: Return chicken skillet to stovetop. Add 1/2 cup chicken broth and Dijon mustard, scraping up browned bits. Simmer for 2-3 mins until slightly reduced. Slice chicken. Serve with mashed potatoes, glazed carrots, and spoon pan sauce over chicken.
- Prep Time: 20 mins
- Cook Time: 35 mins