Garlic Herb Chicken Mashed Potatoes (Print)
Tender herb-roasted chicken served with creamy potatoes and sweet glazed carrots for a complete satisfying meal.
# What You Need:
→ Garlic Herb Chicken
01 - 4 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
10 - 2 pounds Yukon Gold potatoes, peeled and cut into chunks
11 - ⅓ cup whole milk, warmed
12 - ¼ cup unsalted butter
13 - ¼ cup sour cream
14 - 1 teaspoon salt
15 - ¼ teaspoon white pepper
→ Glazed Carrots
16 - 1 pound carrots, peeled and cut into sticks
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons honey
19 - ½ teaspoon salt
20 - ¼ teaspoon ground black pepper
21 - 1 tablespoon chopped fresh parsley for garnish
# How To Make It:
01 - Preheat oven to 400°F.
02 - Combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and lemon juice in a small bowl.
03 - Pat chicken breasts dry and rub the herb mixture evenly over the meat.
04 - Heat a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden brown.
05 - Transfer skillet to oven and roast for 15 to 18 minutes until internal temperature reaches 165°F. Remove and let rest for 5 minutes.
06 - Place potatoes in a large pot and cover with salted cold water. Bring to a boil and simmer for 15 to 20 minutes until fork-tender, then drain well.
07 - Mash potatoes with butter, warmed milk, sour cream, salt, and white pepper until smooth and creamy. Adjust seasoning to taste.
08 - Melt butter in a large skillet over medium heat. Add carrots and sauté for 4 minutes. Drizzle with honey, season with salt and pepper, and cook for 5 to 7 minutes until tender and glossy.
09 - Serve chicken over creamy mashed potatoes with glazed carrots on the side. Garnish with extra parsley.
# Expert Tips:
01 -
- The chicken stays ridiculously juicy while developing this golden, herb-crusted exterior that makes people think you spent hours on it
- Everything cooks in under an hour but tastes like a Sunday dinner that simmered all day long
02 -
- Dry chicken breasts thoroughly with paper towels before applying the herb rub, otherwise the seasoning slides right off into the pan instead of sticking to the meat
- Let the chicken rest for the full 5 minutes after rooking, cutting into it immediately will spill all those juices onto your cutting board instead of keeping them in the meat
03 -
- Use a meat thermometer instead of guessing, overcooked chicken is dry and undercooked is unsafe
- Warm your milk before adding it to the potatoes, cold milk creates lumps that no amount of mashing can fix