Description
A flavorful dish featuring tender garlic herb chicken served with creamy mashed potatoes and glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
- 900 grams potatoes, peeled and cubed
- 120 millilitres milk
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
- 450 grams carrots, peeled and cut into sticks
- 2 tablespoons butter
- 2 tablespoons brown sugar
- Salt and black pepper, to taste
Instructions
- Pat the chicken breasts dry and season all sides evenly with salt, black pepper, dried oregano, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until aromatic. Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits.
- Return the chicken breasts to the skillet. Simmer gently in the sauce for 5 minutes to absorb flavour. Remove from heat and keep warm.
- In a large saucepan, bring salted water to a boil. Add cubed potatoes and cook for 15–20 minutes, or until fork-tender. Drain thoroughly.
- Return drained potatoes to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as desired.
- In a separate pan, melt butter over medium heat. Add carrot sticks and sauté for 5 minutes.
- Sprinkle brown sugar over the sautéed carrots. Stir well, then cook for 5 more minutes until the carrots are tender and glossy. Season with salt and pepper to taste.
- Arrange the chicken breasts, mashed potatoes, and glazed carrots on serving plates. Spoon some pan sauce over the chicken and garnish with fresh chopped parsley before serving.
Notes
- Cooking times may vary based on the thickness of the chicken breasts.
- For a lighter version, substitute butter with olive oil in the mashed potatoes.
- Feel free to add other vegetables to the glazed carrots if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg