Garlic Herb Chicken Mashed Potatoes (Printer-friendly)
Tender herb chicken with creamy mashed potatoes and 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)
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 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 thoroughly. Cover and refrigerate for at least 20 minutes to allow flavors to penetrate.
02 - Place potatoes in a pot with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain thoroughly and return to the pot. Mash with butter, milk, salt, and white pepper until achieving a smooth, creamy consistency. Keep warm until serving.
03 - While potatoes are cooking, place carrots in a saucepan with enough water to cover. Bring to a simmer and cook for 8-10 minutes until barely tender. Drain well. Add butter and honey to the pan, then return the carrots, stirring over medium heat for 3-5 minutes until glazed and shiny. Season with salt and pepper, then garnish with fresh parsley.
04 - Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing to retain juices.
05 - Arrange chicken breasts alongside or atop creamy mashed potatoes. Add a generous portion of glazed carrots to each plate. Garnish with additional fresh parsley if desired. Serve immediately while all components are warm.
# Expert Hints:
01 -
- Everything finishes at the same time if you time it right, which feels like magic when it happens
- The combination of garlic herbs, creamy potatoes, and sweet carrots hits every comfort craving in one bite
02 -
- The chicken needs that resting period or all the juices run out onto the cutting board instead of staying in the meat
- Potatoes soak up salt better when you salt the cooking water, not just at the end
03 -
- Pound chicken to even thickness so no pieces dry out while others finish cooking
- Warm the milk before adding to mashed potatoes for easier incorporation