Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Tonight!
I still remember the first time I made this for a tired weeknight: the garlic-scented skillet filled the small apartment, the carrots roasted until the edges caramelized, and the mashed potatoes were so velvety my roommate asked for seconds before dinner was even plated. If you want a dinner that looks like you put in…
I still remember the first time I made this for a tired weeknight: the garlic-scented skillet filled the small apartment, the carrots roasted until the edges caramelized, and the mashed potatoes were so velvety my roommate asked for seconds before dinner was even plated. If you want a dinner that looks like you put in a lot more effort than you did (and tastes even better), this Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is your go-to. If you like weeknight chicken but want to try a bolder sandwich another night, try this Cajun-crispy chicken sandwich with garlic aioli for a different kind of party in your mouth.
Ingredients on the counter (everything you need)
- 4 boneless, skinless chicken breasts
- 3 tablespoon olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoon butter
- 1/2 cup whole milk, warmed
- 2 ounce cream cheese
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoon cold butter
Problem: Dry, flavorless chicken — Fix with a quick herb-garlic rub
Seasoning is non-negotiable. Pat the chicken breasts dry, then rub them with half the minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, the teaspoon of dried thyme and the teaspoon of dried Italian herbs, and 1 tablespoon olive oil. Let them sit for 10 minutes while you start the potatoes and carrots; resting at room temperature helps them sear evenly.
Heat 2 tablespoon olive oil in a large skillet over medium-high and sear the chicken 5–6 minutes per side until golden and cooked through. Tent with foil to keep warm. A digital thermometer should read 165°F at the thickest part—that’s how you know it’s done right without guessing.
Problem: Mushy carrots — Fix by roasting then glazing
Roasting concentrates sweetness and gives edges that snap against a fork. Preheat your oven to 425°F, toss the peeled and sliced carrots with 1 tablespoon olive oil, salt and pepper on a parchment-lined sheet, and roast 25–35 minutes until tender and lightly caramelized. Near the end, melt 2 tablespoon butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly; pour that over the hot carrots and toss to coat evenly. The contrast between roast and glaze makes them sing.
The Potatoes’ Quiet Trick
Start the potatoes in cold salted water so they heat through evenly. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, then return the potatoes to the hot pot for 1–2 minutes to steam off excess moisture before covering; that extra step keeps your mash from getting watery.
Mash to your preferred texture. Warm 4 tablespoons butter with the 2 ounces cream cheese and 1/2 cup warmed whole milk until combined, then fold into the potatoes for rich, silky mashed potatoes. Season with salt and pepper to taste. If you like a looser mash, add a splash more warmed milk; for firmer, use less.
That pan sauce: tiny steps that make it shine
Use the skillet you seared the chicken in — the browned bits are flavor gold. Sauté 1 minced shallot and the remaining garlic 1–2 minutes, then deglaze with 1/2 cup dry white wine, scraping up the fond. Simmer 2–3 minutes, add 1/2 cup chicken stock and reduce until slightly thickened. Off the heat, whisk in 2 tablespoon cold butter until the sauce becomes silky and emulsified; season to taste. Spoon over the chicken and mashed potatoes for a restaurant-style finish.
The full method, verbatim (so nothing essential slips through)
To begin, add the peeled and chunked potatoes to a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes, return them to the hot pot for 1–2 minutes to steam-off excess moisture, then cover and set them aside.
<, p id=”instruction-step-2″>2. Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast the carrots for 25–35 minutes, or until they are tender and lightly caramelized. Near the end of the roasting time, melt 2 tablespoon of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until the mixture is bubbly and fragrant. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly., d=”instruction-step-3″>3. Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil. Heat the remaining 2 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until it is golden brown and cooked through. Transfer the seared chicken to a plate and tent it with foil to keep it warm., “instruction-step-4″>4. In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 2–3 minutes to reduce it slightly, then add the chicken stock and continue simmering until the sauce has thickened slightly. Off the heat, whisk in 2 tablespoon of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste., ruction-step-5″>5. Mash the hot potatoes to your desired consistency. In a small saucepan, warm the 4 tablespoon of butter, cream cheese (if using), and milk just until the mixture is melted and combined. Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious. Season the mashed potatoes with salt and pepper to taste.
Small things that save time and keep dinner calm
- Prep veg while the potatoes start boiling — multitasking saves 15–20 minutes.
- Use warm milk for the mash so the butter doesn’t seize and the potatoes stay smooth.
- Rest the chicken briefly under foil to keep juices locked in.
- Clean the pan quickly after deglazing — the sauce finishes fast, so stay by the stove.
Swap or vary (2–3 quick ideas)
- Substitute chicken thighs if you prefer darker meat; sear 6–7 minutes per side instead.
- Omit cream cheese and use extra butter for a more traditional mash, or replace whole milk with half-and-half for richer texture.
- Swap honey glaze for maple syrup if you want a deeper caramel flavor on the carrots.
Leftovers, forks, and what to serve with it
Store leftovers in airtight containers: chicken and sauce will keep 3–4 days in the fridge; mashed potatoes and glazed carrots will also last 3–4 days. Reheat gently on the stove or in a low oven; add a splash of milk to mashed potatoes when reheating. If you want another cozy dinner, pair this with roasted green beans or a simple green salad. For something heartier, serve alongside this slow-cooker pot roast with carrots and potatoes on a different night for a change of pace.
How to know when it’s done (and not overdone)
Chicken: 165°F internal temperature, juicy not rubbery. Potatoes: fork-tender and mashable without gluey strings. Carrots: tender with slightly caramelized edges, not blackened. Sauce: coats the spoon and is glossy after you whisk in cold butter.
Conclusion
If you want more simple roasted chicken inspiration, I like the approach taken in Easy Roasted Garlic Butter Chicken | Simple Home Edit for another buttery, garlicky direction. For a one-pan meal idea that leans on herbs and vegetables, see One Pan Herb Roasted Chicken and Vegetables – Mess in the Kitchen.
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
Ingredients
Method
- Begin by adding the peeled and chunked potatoes to a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes, and return them to the hot pot for 1–2 minutes to steam off excess moisture, then cover and set them aside.
- Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast the carrots for 25–35 minutes, or until they are tender and lightly caramelized. Near the end of the roasting time, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until the mixture is bubbly and fragrant. Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.
- Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and/or Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until it is golden brown and cooked through. Transfer the seared chicken to a plate and tent it with foil to keep it warm.
- In the same skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 2–3 minutes to reduce it slightly, then add the chicken stock and continue simmering until the sauce has thickened slightly.
- Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified. Season the pan sauce with salt and pepper to taste.
- Mash the hot potatoes to your desired consistency. In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk just until the mixture is melted and combined. Stir this warm, creamy mixture into the mashed potatoes until they are smooth and luscious. Season the mashed potatoes with salt and pepper to taste.
