Introduction

Oh, friends, there are some meals that just wrap you up like a warm hug, aren’t there? This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is absolutely one of those. It’s the kind of dinner that feels special enough for a weekend but is so wonderfully simple, you can totally whip it up on a busy weeknight. I remember the first time I made this, the aroma filling my kitchen felt like pure magic. It’s a classic for a reason, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under an hour!
Easy: No fancy techniques here, just straightforward goodness.
Giftable: If you’re ever bringing a meal to a friend, this is a winner.
Crowd-pleasing: Picky eaters and seasoned foodies alike will devour this.

Ingredients

For the Garlic Herb Chicken:

4 boneless, skinless chicken breasts: These cook up so quickly and stay nice and juicy.
3 tablespoons olive oil: Our flavor base and helps get that lovely golden crust.
4 cloves garlic, minced: Because garlic makes everything better, right?
2 teaspoons fresh thyme, chopped: That earthy, slightly floral note is perfect with chicken.
2 teaspoons fresh rosemary, chopped: A little more robust and woodsy, it’s a classic pairing.
1 teaspoon paprika: For a hint of color and a subtle sweetness.
Salt and black pepper, to taste: Don’t be shy!
2 tablespoons butter: For that final touch of richness and to help the chicken brown beautifully.

For the Mashed Potatoes:

2 pounds russet potatoes, peeled and cubed: These are the best for fluffy mash.
4 tablespoons butter: Hello, creamy deliciousness!
1/2 cup warm milk (more as needed): To get that perfect smooth texture.
Salt and black pepper, to taste: Essential for seasoning.

For the Glazed Carrots:

1 pound carrots, sliced into sticks or rounds: Whichever way you like them!
2 tablespoons butter: Adds a lovely richness to the glaze.
2 tablespoons honey (or brown sugar): For that irresistible sweet and sticky coating.
1 tablespoon fresh parsley, chopped: A bright pop of green and fresh flavor to finish.
Salt and black pepper, to taste: Balances the sweetness.

How to Make It

Garlic Herb Chicken:

First things first, let’s get those chicken breasts ready. Pat them nice and dry with a paper towel. This is a little trick I learned that helps get a better sear! In a small bowl, whisk together your olive oil, minced garlic, chopped thyme, chopped rosemary, paprika, salt, and pepper.
Now, give those chicken breasts a good rub down with that fragrant herb mixture. Make sure they’re coated all over – that’s where all the flavor lives!
Melt your 2 tablespoons of butter in a large skillet over medium-high heat. You want it nice and hot, but not smoking.
Carefully place the seasoned chicken breasts into the hot skillet. Cook them for about 6-8 minutes on each side. You’re looking for a beautiful golden brown color and that they’re cooked all the way through. (A quick peek inside will show no pink!)

Mashed Potatoes:

Grab a big pot and pop your peeled and cubed potatoes in. Cover them with cold water and add a good pinch of salt to the water. This helps season the potatoes from the inside out.
Bring that pot to a boil and let them cook for about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
Drain those potatoes really well. This is important so your mash isn’t watery!
Pop the drained potatoes back into the same pot. Add your 4 tablespoons of butter and that warm milk.
Now for the fun part – mash away! You can use a potato masher, a ricer, or even a sturdy whisk. Mash until they’re nice and smooth and creamy. If they seem a little stiff, just add a splash more warm milk until you get your desired consistency.
Taste them and season with salt and black pepper. This is your chance to make them perfect for you!

Glazed Carrots:

In a medium skillet, melt your 2 tablespoons of butter over medium heat.
Add your sliced carrots to the skillet and cook for about 5-7 minutes, stirring every now and then. You want them to get a little tender but still have a slight bite.
Stir in the honey (or brown sugar) and let them cook for another 3-5 minutes. Keep stirring until those carrots are beautifully glazed and have that perfect tender-crisp texture.
Season with a little salt and black pepper.
Just before you’re ready to serve, stir in that fresh chopped parsley for a burst of color and freshness.

Substitutions & Additions

This recipe is so forgiving and adaptable! If you don’t have fresh thyme or rosemary, dried herbs work too – just use about 1 teaspoon of each dried. Not a fan of paprika? No worries, leave it out or add a pinch of garlic powder for extra oomph. For the potatoes, you can absolutely swap in half-and-half for the milk for an even richer mash. And for the carrots, a squeeze of lemon juice at the end adds a lovely tang, or you could try adding a pinch of ginger for a warmer spice!

Tips for Success

Don’t overcrowd the skillet: If your skillet is too full when cooking the chicken, it will steam instead of sear. Cook in batches if needed!
Warm your milk for the mash: Cold milk can make your potatoes clump. Warming it gently ensures a smooth blend.
Prep ahead: You can chop all your herbs and mince your garlic the day before and store them in airtight containers in the fridge. The potatoes can be peeled and cubed and kept in cold water in the fridge for a few hours.
Carrot size matters: Slice your carrots as uniformly as possible so they cook evenly.

How to Store It

Leftovers are the best, aren’t they? Store any leftover chicken, mashed potatoes, and carrots in separate airtight containers in the refrigerator. They should keep well for about 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. The chicken is also great sliced cold on salads!

FAQs

Q: Can I make the mashed potatoes ahead of time?
A: Yes! You can make them a few hours ahead and gently reheat them on the stovetop with a splash of milk or butter. They might not be quite as fluffy as fresh, but still delicious!

Q: What if I don’t have fresh herbs?
A: Dried herbs are a perfectly good substitute! Use about 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary for the chicken.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs will work wonderfully. They might take a few minutes longer to cook through, so just ensure they reach an internal temperature of 165°F (74°C).

Easy Garlic Herb Chicken with Creamy Mashed Potatoes & Sweet Glazed Carrots

A comforting and classic meal featuring juicy garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots. This recipe is fast, easy, and perfect for any occasion.

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Prep Time 20

Cook Time 40

Servings 4 people

Equipment

Paper towel
Small bowl
Large skillet
big pot
Potato Masher or ricer or sturdy whisk
Medium skillet

Ingredients

Garlic Herb Chicken

4 boneless, skinless chicken breasts chicken breasts
3 tablespoons olive oil flavor base
4 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon paprika for color and subtle sweetness
to taste salt and black pepper
2 tablespoons butter for browning

Mashed Potatoes

2 pounds russet potatoes, peeled and cubed best for fluffy mash
4 tablespoons butter for creaminess
0.5 cup warm milk more as needed for texture
to taste salt and black pepper for seasoning

Glazed Carrots

1 pound carrots, sliced into sticks or rounds
2 tablespoons butter for richness
2 tablespoons honey (or brown sugar) for sweet and sticky coating
1 tablespoon fresh parsley, chopped for color and freshness
to taste salt and black pepper to balance sweetness

Instructions

Pat the chicken breasts dry with a paper towel. In a small bowl, whisk together olive oil, minced garlic, chopped thyme, chopped rosemary, paprika, salt, and pepper.
Rub the herb mixture all over the chicken breasts.
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Carefully place the seasoned chicken breasts into the hot skillet and cook for 6-8 minutes per side until golden brown and cooked through.
Put peeled and cubed potatoes in a big pot, cover with cold water, and add a pinch of salt.
Boil for 15-20 minutes, or until tender when pierced with a fork.
Drain the potatoes very well.
Return the drained potatoes to the pot. Add 4 tablespoons of butter and warm milk.
Mash the potatoes until smooth and creamy, adding more milk if needed for desired consistency. Season with salt and pepper.
Melt 2 tablespoons of butter in a medium skillet over medium heat.
Add the sliced carrots and cook for 5-7 minutes, stirring occasionally, until slightly tender.
Stir in the honey (or brown sugar) and cook for another 3-5 minutes, stirring until glazed.
Season the carrots with salt and black pepper.
Just before serving, stir in the chopped fresh parsley.

Notes

Leftovers can be stored in airtight containers in the refrigerator for 3-4 days and reheated gently. For a richer mash, use half-and-half instead of milk. A squeeze of lemon juice or a pinch of ginger can be added to the carrots for extra flavor. If using dried herbs, use 1 teaspoon of each dried herb. Ensure uniform carrot slicing for even cooking. Do not overcrowd the skillet when cooking chicken to ensure a good sear.