Description
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is the quintessential comfort food that promises warmth and satisfaction in every bite. The tender chicken, infused with fragrant garlic and a blend of herbs, pairs perfectly with creamy mashed potatoes and sweet, glazed carrots. This dish is not only simple to prepare but also impressively flavorful, making it ideal for family dinners or special occasions. With easy-to-follow instructions and versatile ingredients, you can create a delightful meal that brings everyone together around the table.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon butter
- 4 large russet potatoes, peeled and cubed
- ½ cup milk (or more to taste)
- 3 tablespoons butter
- Salt to taste
- 4 large carrots, sliced into rounds
- 2 tablespoons butter
- 1 tablespoon brown sugar
- ½ teaspoon salt
Instructions
- Start by boiling peeled and cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with milk and butter until creamy.
- Season chicken breasts with salt, pepper, thyme, rosemary, and paprika. In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add the chicken and cook for about 5–6 minutes on each side until golden brown and cooked through.
- For the glazed carrots, sauté sliced carrots in butter and brown sugar over medium heat for about 10–12 minutes until tender.
- Serve each plate with a generous scoop of mashed potatoes topped with glazed carrots and chicken.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken beforehand. Adjust the consistency of mashed potatoes by adding more milk if needed. Feel free to swap out carrots for other vegetables like green beans for variation.