Garlic Herb Chicken Mashed Potatoes (Printable)
Tender herb chicken with creamy mashed potatoes and sweet honey-glazed carrots for a comforting family dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 teaspoons dried Italian herbs (rosemary, thyme, oregano blend)
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
09 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tablespoons unsalted butter
11 - 1/2 cup whole milk or heavy cream
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground white pepper
→ Glazed Carrots
14 - 1 pound carrots, peeled and sliced into 1/4-inch rounds
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons honey
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon ground black pepper
19 - 1 tablespoon fresh parsley, chopped
# How To Make:
01 - Whisk together olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice in a large bowl. Add chicken breasts and turn to coat evenly. Cover bowl and refrigerate for at least 20 minutes to allow flavors to penetrate the meat.
02 - Place cubed potatoes in a pot with cold salted water, ensuring they are fully submerged. Bring to a boil over high heat, then reduce to medium and cook 15-20 minutes until fork-tender. Drain thoroughly and return potatoes to the warm pot. Mash in butter, milk, salt, and white pepper until smooth and creamy. Cover and keep warm.
03 - While potatoes boil, place carrot slices in a saucepan with enough water to just cover. Bring to a simmer over medium heat and cook 8-10 minutes until barely tender. Drain water completely. Add butter and honey to the pan, then return carrots, stirring constantly over medium heat for 3-5 minutes until glazed and shiny. Season with salt and pepper, then sprinkle with fresh parsley.
04 - Heat a large skillet over medium-high heat. Add a small amount of olive oil if the pan seems dry. Remove chicken from marinade, allowing excess to drip off, and place in hot skillet. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing to retain juices.
05 - Spoon a generous portion of mashed potatoes onto each plate. Arrange glazed carrots alongside. Place rested chicken breast on top or beside potatoes. Garnish with additional fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything comes together in just over an hour with mostly hands-off cooking time
- The three components balance each other perfectly, rich and bright, sweet and savory
02 -
- Dry the chicken thoroughly before marinating or the herbs will slide right off
- Warm your milk before adding it to the potatoes to keep everything hot and emulsify better
03 -
- Deglaze the chicken pan with white wine for an instant sauce
- Use maple syrup instead of honey for a deeper earthy sweetness