Description
This Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting and flavorful meal featuring tender, seared chicken breasts infused with fresh garlic, thyme, and rosemary. Paired with rich, creamy mashed potatoes and sweet, caramelized roasted carrots, this dish is perfect for a satisfying family dinner.
Ingredients
Scale
For the Garlic Herb Chicken:
- 4 boneless, skinless chicken breasts
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Creamy Mash:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
For the Roasted Carrots:
- 6 large carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the Carrots: Preheat your oven to 400°F (200°C). Place the carrot sticks on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 25–30 minutes, flipping halfway through, until tender and lightly caramelized on the edges.
- Start the Mashed Potatoes: While the carrots roast, add the cubed potatoes to a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes or until fork-tender. Drain and return potatoes to the pot.
- Sear the Chicken: Season the chicken breasts on both sides with salt, pepper, chopped rosemary, and thyme. Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook for about 5–6 minutes on each side, or until golden brown and fully cooked. Add the minced garlic during the last minute to infuse flavor.
- Mash the Potatoes: Mash the drained potatoes with butter and warm milk until smooth and creamy. Adjust salt to taste.
- Assemble and Serve: Spoon a generous dollop of creamy mash onto each plate, add a chicken breast on top, and arrange roasted carrots on the side. Drizzle any leftover pan juices over the chicken for extra flavor.
Notes
- For a richer flavor, use heavy cream instead of milk in the mashed potatoes.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh are unavailable.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
