Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

If you’re craving a hearty, comforting, and flavor-packed dinner, this Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is exactly what you need. Tender, juicy chicken breasts are pan-seared and infused with garlic, fresh herbs, and butter, then paired with creamy, velvety mashed potatoes and sweet, buttery glazed carrots. This recipe isn’t just another weeknight meal—it’s a full restaurant-quality experience right at home.

I love this dish because it strikes the perfect balance between rich, savory chicken, smooth mashed potatoes, and naturally sweet glazed carrots. It’s the kind of meal that satisfies everyone at the table, from picky eaters to food lovers. Best of all, it’s surprisingly simple to make. With a few fresh ingredients, basic kitchen tools, and a little bit of love, you’ll have a stunning homemade dinner ready in under an hour.

Whether you’re cooking for family, friends, or just yourself, this recipe delivers comfort and flavor in every bite. Plus, I’ve included time-saving tips, substitutions, and creative variations so you can make it your own. Trust me—once you try this, it’s going to be a regular on your dinner menu.

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What Makes This Garlic Herb Chicken Special?

• Full restaurant-style flavor: Juicy chicken infused with butter, garlic, and fresh herbs tastes like a dish straight out of a fancy restaurant.

• Balanced, wholesome meal: You get protein, creamy carbs, and sweet veggies—all in one plate.

• Beginner-friendly: Perfect for home cooks at any level, with clear, step-by-step instructions.

• Ready in under an hour: Ideal for busy weeknights but impressive enough for guests.

• Customizable to your taste: Swap herbs, use thighs instead of breasts, or add extra seasonings.

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Ingredient Notes

For the Garlic Herb Chicken

• Chicken breasts (4 pieces, about 6 oz each): Boneless and skinless work best, but chicken thighs are an excellent substitute for a juicier option.

• Fresh garlic (4 cloves): Freshly minced garlic gives the best flavor. Pre-minced works in a pinch but won’t taste as vibrant.

• Butter (3 tbsp): Adds richness and helps achieve a beautiful golden sear. Substitute with olive oil for a lighter option.

• Fresh herbs (thyme, rosemary, parsley): These bring out a garden-fresh flavor. If using dried herbs, reduce the amount by half.

• Chicken broth (1/2 cup): Adds moisture and creates a flavorful pan sauce. Vegetable broth works too.

• Salt and black pepper: Season generously for the best flavor.

For the Mashed Potatoes

• Russet or Yukon Gold potatoes (2 lbs): Russets make fluffier mash, while Yukon Golds give a creamier, buttery texture.

• Heavy cream (1/2 cup): Makes the potatoes extra creamy. Swap for milk or half-and-half if you prefer lighter mash.

• Butter (4 tbsp): For richness and smoothness.

• Salt and white pepper: White pepper blends seamlessly without dark specks.

For the Glazed Carrots

• Carrots (1 lb, peeled and sliced): Baby carrots or regular carrots both work.

• Brown sugar (2 tbsp): Creates a sweet, caramelized glaze. Honey or maple syrup are great substitutes.

• Butter (2 tbsp): Helps the glaze coat evenly.

• Fresh parsley (for garnish): Adds freshness and color.

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How to Make Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

Step 1: Prepare the Ingredients

Wash, peel, and slice your carrots. Peel and chop potatoes into chunks. Mince garlic and prep fresh herbs. Having everything ready makes cooking smoother.

Step 2: Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–18 minutes, until fork-tender.

2. Drain and mash using a potato masher or hand mixer.

3. Add butter, heavy cream, salt, and white pepper. Mix until creamy and smooth. Keep warm.

Step 3: Glaze the Carrots

1. In a skillet, melt butter over medium heat.

2. Add sliced carrots and sauté for 4 minutes.

3. Sprinkle in brown sugar and stir to coat evenly.

4. Add 1/4 cup water, cover, and steam for 5 minutes. Remove lid and cook until glaze thickens.

Step 4: Cook the Garlic Herb Chicken

1. Season chicken with salt, pepper, and herbs.

2. Heat butter in a skillet over medium-high heat.

3. Sear chicken 5–6 minutes per side until golden brown.

4. Lower heat, add garlic and chicken broth, and simmer for 3 minutes until sauce slightly reduces.

Step 5: Plate and Serve

Serve chicken over creamy mashed potatoes with glazed carrots on the side. Spoon extra pan sauce over the chicken for a glossy finish.

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Storage Options

• Room Temperature: Keep cooked chicken and veggies out no longer than 2 hours.

• Refrigerator: Store leftovers in airtight containers for up to 3 days.

• Freezing: Freeze chicken and mashed potatoes separately for up to 2 months.

• Reheating: Warm in a skillet over low heat or microwave in 30-second bursts.

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Variations and Substitutions

• Swap chicken breasts for boneless thighs for a juicier bite.

• Add a splash of white wine to the pan sauce for extra depth.

• Use sweet potatoes instead of russets for a twist on mashed potatoes.

• Toss in roasted Brussels sprouts or green beans for an extra veggie.

• Make it dairy-free by using olive oil and coconut milk instead of butter and cream.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes, cook everything up to a day ahead and reheat gently before serving.

2. How do I know when the chicken is done?
Use a thermometer—internal temp should reach 165°F.

3. Can I use dried herbs instead of fresh?
Absolutely. Use half the amount since dried herbs are more concentrated.

4. How can I make this healthier?
Swap butter for olive oil and use light milk for mashed potatoes.

5. What can I serve instead of carrots?
Roasted broccoli, asparagus, or sautéed zucchini make great alternatives.

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Conclusion

This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is the perfect comfort meal—flavorful, filling, and easy to make. Whether it’s a cozy weeknight dinner or a special occasion, this recipe is a winner every time. Give it a try, and don’t forget to share your results—I’d love to hear how it turned out!

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