Garlic Herb Chicken Creamy Mashed Potatoes (Printable Version)

Tender garlic herb chicken paired with creamy mashed potatoes and honey-glazed carrots for a complete comforting meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 2 tsp dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tbsp fresh parsley, chopped
06 - 1 tsp salt
07 - ½ tsp black pepper
08 - 1 tbsp lemon juice

→ Creamy Mashed Potatoes

09 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tbsp unsalted butter
11 - ½ cup whole milk (or heavy cream for richer taste)
12 - ½ tsp salt
13 - ¼ tsp ground white pepper

→ Glazed Carrots

14 - 1 lb carrots, peeled and sliced into ¼-inch rounds
15 - 2 tbsp unsalted butter
16 - 2 tbsp honey
17 - ½ tsp salt
18 - ¼ tsp ground black pepper
19 - 1 tbsp fresh parsley, chopped (for garnish)

# How To Make It:

01 - In a large bowl, combine olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 20 minutes.
02 - Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain, return to the pot, and mash with butter, milk, salt, and white pepper until creamy and smooth. Keep warm.
03 - While potatoes cook, place carrots in a saucepan with just enough water to cover. Bring to a simmer and cook until barely tender, about 8-10 minutes. Drain. Add butter and honey to the pan, then the carrots, stirring over medium heat until glazed and shiny, about 3-5 minutes. Season with salt and pepper. Garnish with parsley.
04 - Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side, or until golden and cooked through (internal temperature 165°F). Let rest 5 minutes before slicing.
05 - Serve chicken breasts atop or beside creamy mashed potatoes and a generous scoop of glazed carrots. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • Everything cooks on the stove top, so you don't need to juggle oven timing
  • The marinade doubles as a flavor foundation while the chicken rests
  • Honey glazed carrots make even vegetable skeptics reach for seconds
02 -
  • Don't skip letting the chicken rest, or all those juices will run onto your plate instead of staying in the meat
  • Cold butter won't melt smoothly into hot potatoes, so set it out while they cook
  • Carrots finish faster than you think, check them early so they don't turn to mush
03 -
  • Pound thicker chicken breasts to even thickness so they cook at the same rate
  • Warm your milk before adding to potatoes for the smoothest results

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