Garlic Herb Chicken Creamy Mash (Print-Friendly Format)
Tender chicken, herb marinade, creamy mash, and roasted carrots for a satisfying, wholesome meal.
# Ingredients List:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
3 cloves garlic, minced
03 -
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
04 -
2 tablespoons fresh parsley, chopped, plus extra for garnish
05 -
3 tablespoons olive oil
06 -
Salt and freshly ground black pepper, to taste
→ Mash
07 -
4 medium Yukon Gold potatoes, peeled and chopped
08 -
2 tablespoons butter
09 -
80 millilitres heavy cream
10 -
Salt and freshly ground black pepper, to taste
→ Roasted Carrots
11 -
4 large carrots, peeled and sliced or 10 baby carrots
12 -
1 tablespoon olive oil
13 -
1 teaspoon honey (optional)
14 -
Salt and freshly ground black pepper, to taste
→ Pan Sauce (optional)
15 -
60 millilitres chicken broth (optional, for deglazing)
# How to Make It:
01 -
Combine olive oil, minced garlic, chopped thyme, salt, and pepper in a bowl. Coat chicken breasts evenly with the mixture and marinate for at least 30 minutes in the refrigerator.
02 -
Preheat the oven to 200°C.
03 -
Toss peeled and sliced carrots with olive oil, salt, pepper, and honey if using. Arrange on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
04 -
While the carrots roast, boil peeled and chopped Yukon Gold potatoes in salted water until fork-tender, about 15–20 minutes.
05 -
Drain potatoes thoroughly. Mash with butter, warm heavy cream, and half of the minced garlic. Season with salt and pepper, mixing until smooth and creamy.
06 -
Heat a skillet over medium-high heat and add olive oil. Sear marinated chicken breasts for 3–4 minutes per side until golden brown.
07 -
Transfer the skillet to the oven or place chicken on a baking tray. Bake for 8–10 minutes until the internal temperature reaches 75°C. Remove from the oven and allow to rest for 5 minutes.
08 -
If desired, deglaze the skillet with chicken broth, scraping up browned bits. Simmer briefly and spoon the pan juices over the rested chicken.
09 -
Arrange mashed potatoes on plates, top with sliced chicken, and serve roasted carrots alongside. Garnish with additional chopped fresh parsley.
# Extra Tips:
01 -
Allow chicken to rest before slicing to retain juiciness and ensure even distribution of juices.