Print

Garlic Herb Chicken with Mashed Potatoes Easy Weeknight Dinner

GARLIC HERB CHICKEN WITH MASHED POTATOES centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Garlic Herb Chicken with Mashed Potatoes offers a quick and comforting family dinner featuring juicy chicken and creamy potatoes. This easy dinner is a perfect weeknight meal and simple chicken recipe for any occasion. Enjoy a true comfort food classic.

Ingredients

Scale
  • 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

Instructions

  1. Place the peeled potato chunks in a pot of cold salted water and boil until tender for about 15 minutes. Drain and leave in the hot pot for a couple of minutes to let excess moisture evaporate, then cover and set aside.
  2. Heat oven to 425°F and toss the carrots with olive oil, salt, and pepper on a sheet lined with parchment paper. Roast them until soft and browned lightly, about 25 to 35 minutes. Near the end, melt butter with honey and grated garlic in a pan until fragrant, then coat the hot carrots with this glaze.
  3. Dry the chicken breasts and season with salt, pepper, half the garlic, thyme, and Italian herbs. Rub in 1 tablespoon olive oil. Heat remaining olive oil in a skillet and brown the chicken on each side for 5 to 6 minutes until fully cooked. Keep the chicken warm covered with foil.
  4. In the same skillet, cook the minced shallot and remaining garlic over medium heat briefly, then pour in white wine to deglaze and loosen browned bits. Let the sauce reduce for a few minutes, add chicken stock, and simmer until it thickens slightly. Take the pan off heat and whisk in cold butter until smooth. Season with salt and pepper.
  5. Mash the warm potatoes to preferred texture. Warm butter, cream cheese, and milk together until melted and smooth, then mix into the potatoes. Season to taste with salt and pepper.

Notes

  • For crisp tops, broil 2–3 minutes at the end
  • For the creamiest mashed potatoes avoid overmixing and consider using a ricer
  • Prepare glazed carrots ahead and gently reheat before serving

Nutrition

Find it online: https://www.amgroyal.com/garlic-herb-chicken-with-mashed-potatoes-easy-dinner/