Description
This Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting, flavorful meal perfect for any weeknight dinner. Juicy boneless chicken breasts seasoned with aromatic herbs and garlic are pan-seared and oven-roasted to perfection. The dish is complemented by smooth, buttery mashed potatoes and sweet, caramelized roasted carrots, finished with a creamy herb sauce and fresh parsley garnish.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Mash
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup milk
- Salt and pepper to taste
Roasted Carrots
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the chicken and carrots.
- Season Chicken: Season the chicken breasts with salt, pepper, and half of the minced garlic to enhance their flavor.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until they develop a golden-brown crust.
- Prepare Herb Mix: In a small bowl, combine dried thyme, rosemary, and oregano to create the herb blend.
- Add Herbs and Garlic: Sprinkle the herb mixture and the remaining garlic over the chicken in the skillet.
- Add Broth and Roast Chicken: Pour chicken broth into the skillet, then transfer it to the oven. Roast the chicken for 15-20 minutes until fully cooked.
- Boil Potatoes: While the chicken roasts, boil the peeled and cubed potatoes in salted water for 15-20 minutes until tender.
- Mash Potatoes: Drain the potatoes and return them to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.
- Roast Carrots: Toss carrots with olive oil, honey, salt, and pepper in a baking dish. Roast in the oven for 20-25 minutes until tender and caramelized.
- Rest Chicken: Remove the skillet from the oven, transfer chicken to a plate, and let it rest to retain juices.
- Make Sauce: Place the skillet back on medium heat, stir in heavy cream, and simmer for 2 minutes while scraping the bottom to incorporate all flavorful bits into a smooth sauce.
- Serve: Plate the creamy mashed potatoes and roasted carrots, top with garlic herb chicken, spoon over the sauce, and garnish with chopped fresh parsley.
Notes
- For extra flavor, you can add a splash of white wine to the sauce when simmering the cream.
- Use Yukon Gold potatoes for a naturally creamy mash or Russet potatoes for fluffier texture.
- If you don’t have fresh parsley, substitute with fresh thyme or chives for garnish.
- Make sure not to overcook the chicken to keep it juicy and tender.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
