Description
A comforting and flavorful meal featuring tender garlic herb chicken breasts seared to perfection, served alongside creamy mashed potatoes and sweet roasted carrots. This well-rounded dish combines simple ingredients with classic techniques for a satisfying dinner perfect for any night of the week.
Ingredients
Scale
For the Garlic Herb Chicken:
- 4 boneless, skinless chicken breasts
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Creamy Mash:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
For the Roasted Carrots:
- 6 large carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the Carrots: Preheat your oven to 400°F (200°C). Place the carrot sticks on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and lightly caramelized on the edges.
- Start the Mashed Potatoes: While the carrots roast, place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot.
- Sear the Chicken: Season the chicken breasts on both sides with salt, pepper, chopped rosemary, and thyme. Heat the olive oil and butter in a skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until golden brown and fully cooked through. Add the minced garlic during the last minute of cooking to infuse flavor into the pan.
- Mash the Potatoes: Mash the drained potatoes with butter and warm milk until smooth and creamy. Adjust seasoning with additional salt if necessary to achieve a rich, indulgent texture.
- Assemble and Serve: Plate a generous dollop of creamy mashed potatoes, place a garlic herb chicken breast on top, and add a helping of roasted carrots on the side. Drizzle any remaining pan juices over the chicken for added flavor and serve immediately.
Notes
- Use fresh herbs for the best flavor, but dried rosemary and thyme can be substituted in a pinch.
- To make the mashed potatoes extra creamy, warm the milk before adding it to the potatoes.
- Flip the carrots halfway through roasting to ensure even caramelization.
- Let the chicken rest for a couple of minutes after cooking to retain its juices.
- This dish pairs well with a light green salad or steamed green beans for added freshness.
