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Garlic Herb Chicken with Mashed Potatoes

Juicy garlic herb chicken served with creamy mashed potatoes.
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Prep Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

For the chicken:

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the mashed potatoes:

  • 4 large russet potatoes peeled and cut
  • 4 tablespoons butter
  • 1/2 cup whole milk warmed
  • 2 ounces cream cheese

For the glazed carrots:

  • 1 pound carrots peeled
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1 clove garlic grated

For the pan sauce:

  • 1 shallot minced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock halal-friendly substitute for wine
  • 2 tablespoons cold butter

Instructions
 

  • Place potatoes in a pot of salted water and bring to a boil. Cook for about 15 minutes until fork-tender. Drain and let steam dry.
  • Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper. Roast for 25–35 minutes until tender. Melt butter with honey and garlic, then toss with roasted carrots.
  • Season chicken with salt, pepper, garlic, and herbs. Heat olive oil in a skillet and sear chicken for 5–6 minutes per side until golden and cooked through. Remove and keep warm.
  • In the same pan, sauté shallot and garlic. Add chicken stock and simmer until slightly thickened. Stir in cold butter until the sauce becomes silky.
  • Mash potatoes. Warm butter, milk, and cream cheese, then mix into potatoes until smooth and creamy. Season to taste.
  • Serve Garlic Herb Chicken with Mashed Potatoes alongside glazed carrots and drizzle with pan sauce.

Notes

  • Substitute cream cheese with extra butter if desired