Description
A comforting yet elegant meal featuring tender garlic herb chicken, creamy mashed potatoes, and beautifully glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut
- 4 tablespoons butter
- 1/2 cup whole milk
- 2 ounces cream cheese (optional)
- 1 pound carrots, peeled and sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
- Prepare the Potatoes: Boil peeled and chunked potatoes until fork-tender, about 15 minutes. Drain, return to the pot for 1-2 minutes to evaporate excess moisture.
- Roast the Carrots: Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a parchment-lined baking sheet and roast for 25-35 minutes. Glaze with melted butter, honey, and garlic towards the end.
- Sear the Chicken: Season chicken with salt, pepper, half the garlic, and herbs. Sear in olive oil on medium-high heat for 5-6 minutes per side. Keep warm.
- Create the Sauce: Sauté shallot and remaining garlic. Deglaze with white wine, add chicken stock and simmer. Whisk in cold butter.
- Mash the Potatoes: Warm butter, cream cheese, and milk. Mash potatoes and mix in until smooth. Season to taste.
Notes
Make-ahead tips: Prepare chicken and veggies a day in advance. Cook in an air fryer at 380°F for 15-20 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg