Garlic Herb Chicken Mashed Potatoes

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots brings together well-seasoned chicken breasts, fluffy potatoes, and beautifully sweet carrots for a complete and nourishing meal. This is that classic dinner everyone asks for and one you can always count on to leave everyone satisfied.

This recipe was born the first time I was in a rush but still wanted a comforting meal on the table. Now when I make it, my kids do a happy dance while the carrots glaze.

Ingredients

• Boneless skinless chicken breasts: Choose ones with even thickness for uniform cooking
• Olive oil: Adds richness and helps the chicken get a nicely browned crust
• Garlic: Freshly minced garlic gives a bold warm flavor to the chicken and sauce
• Dried oregano: A classic herb for that Mediterranean touch
• Dried thyme: Gives earthiness and depth to the herb mix
• Salt and pepper: Season generously using kosher salt and freshly cracked black pepper when possible
• Chicken broth: Use low sodium for better flavor control
• Lemon juice: Brightens the sauce and balances the richness
• Fresh parsley: Adds a finishing pop of color and freshness
• Potatoes: Yukon golds make for the smoothest mashed potatoes
• Milk: Warmed milk creates a smooth and creamy texture
• Unsalted butter: Goes into the mash and adds extra richness
• Carrots: Look for carrots that are fresh and firm
• Brown sugar: Helps create a glossy sweet glaze on the carrots

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts all over with salt pepper dried oregano and dried thyme making sure to coat each side so the seasoning sticks

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat When oil is shimmering add the chicken Cook on each side for 5 to 7 minutes until the outside is golden brown and the inside is cooked through to 165 degrees Remove the chicken and keep warm

Make the Pan Sauce:

Add garlic to the same skillet Reduce heat slightly and cook garlic for 1 minute until it becomes fragrant but not brown Pour in chicken broth and lemon juice Use a spoon to scrape up any browned bits on the bottom Simmer gently

Simmer the Chicken:

Return the chicken to the skillet Spoon some of the sauce over the top and let everything simmer together for about 5 minutes to soak up the flavor

Boil the Potatoes:

Bring a large pot of salted water to a boil Add peeled and cubed potatoes Cook until very tender about 15 to 20 minutes Drain well and return the potatoes to the hot pot

Mash the Potatoes:

Add warm milk unsalted butter a pinch of salt and some pepper Mash using a potato masher until completely smooth and creamy Taste and adjust seasoning

Cook the Carrots:

In a separate pan melt butter over medium heat Once melted add carrot sticks Toss and cook for about 5 minutes until they begin to soften

Glaze the Carrots:

Sprinkle brown sugar on the carrots Stir them to get coated in the melted sugar and butter Cook another 5 minutes until the glaze thickens and the carrots are shiny and fork tender Season lightly

Pin

I always get excited about using fresh garlic because it fills the kitchen with an amazing aroma My fondest memory is seeing my youngest dip carrots in the leftover glaze

Storage Tips

Let leftovers cool then refrigerate them in airtight containers for up to three days Store chicken mashed potatoes and carrots separately for best texture When reheating splash a little milk into the mashed potatoes to bring back creaminess and reheat chicken with some sauce to prevent drying out

Ingredient Substitutions

If you prefer boneless chicken thighs they work well and stay very juicy For potatoes try russet if you like a fluffier texture You can use maple syrup instead of brown sugar for a different glaze on the carrots Fresh herbs like rosemary or tarragon can be added if you have them on hand

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Serving Suggestions

This meal needs little more than a green salad for balance Serve the chicken sliced over mashed potatoes with carrots alongside For a fancier touch sprinkle a bit of finishing salt or extra lemon zest on top It is also a wonderful dish for bringing to potlucks or sharing with a neighbor

Cultural and Historical Context

This dish reflects a classic family meal you might see across many regions combining hearty potatoes with a simple poultry main and a sweet glazed vegetable Each element gets its own attention but together they tell a story of comfort and abundance I often feel like I am bringing a little piece of my own childhood to the table with every bite

Recipe FAQs

→ How do I make the chicken extra flavorful?

For deeper flavor, marinate the chicken breasts in olive oil, garlic, oregano, and thyme for a few hours before cooking. This allows the herbs to penetrate and tenderize the meat.

→ Can I prepare the mashed potatoes in advance?

Absolutely! Cooked mashed potatoes can be made ahead and warmed before serving. Adding a splash of milk when reheating helps restore their creaminess.

→ What vegetables can I add to glazed carrots?

Feel free to mix in green beans or peas during the last few minutes of cooking for extra color and texture alongside the carrots.

→ How do I know when the chicken is done?

The chicken should be golden brown on the outside and reach an internal temperature of 165°F (75°C). Juices should run clear when pierced.

→ Can leftovers be used in other dishes?

Yes! Leftover mashed potatoes work well in shepherd’s pie or potato cakes. Extra chicken is perfect in wraps or salads for the next day.