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Garlic Herb Chicken with Mashed Potatoes Recipe

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4.9 from 64 reviews

This Garlic Herb Chicken & Carrot Plate is a comforting and flavorful lunch featuring tender, pan-seared chicken breasts in a creamy herb sauce, served alongside buttery mashed potatoes and sweet glazed carrots. Perfect for an easy yet satisfying home-cooked meal, it combines classic flavors with simple techniques to create a hearty and delicious dish.

Ingredients

For the Creamy Herb Chicken:

  • 2–3 boneless, skinless chicken breasts (or thighs)
  • Salt & pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp Dijon mustard (optional)
  • 1 tbsp chopped parsley or chives (for garnish)

For the Mashed Potatoes:

  • 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
  • Salt, to taste

For the Glazed Carrots:

  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt
  • Optional: pinch of cinnamon or thyme

Instructions

  1. Make the mashed potatoes: Boil the peeled and cubed potatoes in salted water for 15–20 minutes until fork-tender. Drain the potatoes, then mash them with butter, milk, and salt until smooth and creamy. Keep warm while preparing the rest of the meal.
  2. Glaze the carrots: In a saucepan over medium heat, add the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until the carrots are tender and glazed. Stir occasionally and remove the lid for the last 2–3 minutes to thicken the glaze.
  3. Cook the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the herb cream sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up the browned bits. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer the sauce for 3–5 minutes until it slightly thickens.
  5. Return chicken to the pan: Place the cooked chicken back into the sauce and spoon it over the pieces. Simmer for an additional 2 minutes to blend the flavors.
  6. Assemble and serve: Plate servings of mashed potatoes and glazed carrots alongside the chicken. Spoon any remaining sauce over the top and garnish with chopped parsley or chives.

Notes

  • Use chicken thighs instead of breasts for juicier meat.
  • Substitute half-and-half for heavy cream to reduce richness.
  • For a dairy-free version, omit butter and cream and use chicken broth with olive oil.
  • Adjust seasoning to taste, especially salt and herbs.
  • Optional cinnamon or thyme in carrots adds a subtle warming flavor.

Find it online: https://forkvista.com/garlic-herb-chicken-with-mashed-potatoes-recipe/