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 chunks
- 4 tablespoons butter
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese
- 1 pound carrots, peeled and sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter
Instructions
- Add potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, return to pot, and let steam dry for 1–2 minutes.
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a lined baking sheet. Roast for 25–35 minutes until tender. Melt butter, honey, and grated garlic together and toss with roasted carrots.
- Season chicken with salt, pepper, thyme, Italian herbs, half the garlic, and olive oil. Sear in a skillet over medium-high heat for 5–6 minutes per side until cooked through. Set aside.
- In the same skillet, sauté shallot and remaining garlic. Deglaze with white wine, simmer, then add chicken stock. Reduce slightly and whisk in cold butter. Season to taste.
- Mash potatoes. Warm butter, cream cheese, and milk together, then stir into potatoes until smooth. Season with salt and pepper.
- Serve chicken over mashed potatoes with pan sauce and glazed carrots on the side.
Notes
- Avoid overmixing mashed potatoes to keep them fluffy.
- Glazed carrots can be made ahead and reheated gently.
- Chicken thighs can be substituted for breasts if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American