Description
A cozy, flavor-packed meal featuring savory Garlic Herb Chicken, creamy mashed potatoes, and sweet honey-glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons 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 tablespoons butter
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional)
- 1 pound carrots, peeled and sliced
- 1 tablespoon olive oil for carrots
- 2 tablespoons butter for carrots
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter for finishing the sauce
Instructions
- Place the peeled and chunked potatoes in a pot of cold salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let steam dry.
- Preheat oven to 425°F. Toss carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet and roast for 25-35 minutes.
- In a large skillet, pat chicken breasts dry and season. Sear chicken for 5-6 minutes per side until golden brown. Tent with foil to keep warm.
- Sauté shallot and remaining garlic in the same skillet, deglaze with white wine, scrape up any browned bits, and simmer for 2-3 minutes. Add chicken stock and let thicken, then whisk in cold butter.
- Meanwhile, mash the potatoes to desired consistency. Warm butter, cream cheese, and milk together, then stir into mashed potatoes and season to taste.
- Finish the carrots by melting butter and honey, adding grated garlic, and tossing with roasted carrots.
Notes
Marinate the chicken in the herb mix a few hours before or overnight for maximum flavor. For vegetarian options, replace chicken with sautéed mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg