Description
A cozy, heartwarming dish featuring tender garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 pounds Yukon Gold potatoes
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 pound baby carrots
- 2 tablespoons honey
- 1 tablespoon butter
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper in a small bowl.
- Rub the mixture all over the chicken breasts.
- Heat a skillet over medium-high heat and add a bit of olive oil.
- Add the chicken breasts and sear them for 4-5 minutes on each side.
- Transfer the chicken to a baking dish and bake for about 20-25 minutes.
- Peel and cut the Yukon Gold potatoes into chunks.
- Place the potatoes in a pot, cover with cold water, and sprinkle in salt.
- Bring to a boil and reduce to a simmer for about 15-20 minutes.
- Drain the potatoes, return them to the pot, and mash with butter, heavy cream, salt, and pepper.
- Melt butter in another skillet and add the baby carrots and salt.
- Cook the carrots for 5-7 minutes, then add honey until caramelized.
- Let the chicken rest for a few minutes before slicing.
- Serve the chicken alongside creamy mashed potatoes and glazed carrots.
Notes
Feel free to modify the herbs based on your preference. This dish can be served for dinner or meal prep for the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: chicken, mashed potatoes, glazed carrots, comfort food