Easy Garlic Herb Chicken with Creamy Mash & Roasted Carrots
Tender, juicy chicken seasoned with garlic and herbs, served alongside creamy mashed potatoes and caramelized roasted carrots. This comforting meal is perfect for weeknight dinners or special gatherings and delivers classic flavors with an elegant twist.
Equipment
- Oven-safe skillet
- Large Pot
- Baking sheet
- Mixing Bowls
- Knife and cutting board
Ingredients
Garlic Herb Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ cup chicken broth
- ¼ cup heavy cream
- salt and pepper to taste
Creamy Mash
- 2 lbs potatoes peeled and cubed
- 4 tbsp unsalted butter
- ½ cup milk
- salt and pepper to taste
Roasted Carrots
- 1 lb carrots peeled and cut into sticks
- 2 tbsp olive oil
- 1 tbsp honey
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Prepare all ingredients by chopping garlic, peeling potatoes, and cutting carrots.
- Step 2: Season chicken breasts with salt, pepper, and half of the minced garlic. Heat olive oil in an oven-safe skillet and cook chicken 4–5 minutes per side until golden brown.
- Step 3: Sprinkle thyme, rosemary, and oregano over chicken. Add remaining garlic and pour in chicken broth, scraping up browned bits for flavor.
- Step 4: Transfer skillet to oven and roast chicken for 15–20 minutes or until internal temperature reaches 165°F (74°C).
- Step 5: Meanwhile, boil potatoes in salted water for 15–20 minutes until fork-tender.
- Step 6: Drain potatoes and mash with butter and milk until creamy. Season with salt and pepper to taste.
- Step 7: Toss carrots with olive oil, honey, salt, and pepper on a baking sheet. Roast for 20–25 minutes, stirring halfway, until caramelized.
- Step 8: Remove chicken from oven. Transfer to a plate and let rest. Stir heavy cream into skillet drippings to make a rich sauce; simmer 2 minutes.
- Step 9: Serve chicken over creamy mashed potatoes with roasted carrots on the side. Drizzle sauce over the top and garnish with fresh parsley.
Notes
Store leftovers in airtight containers for up to 3–4 days in the refrigerator. Reheat gently on the stovetop or microwave. Freeze chicken separately for up to 3 months. For a low-carb version, use cauliflower mash instead of potatoes. Add red pepper flakes for spice or swap herbs for fresh basil or parsley for a lighter flavor.