Name: Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 2–3 inch chunks; 4 tablespoons butter; 1/2 cup whole milk, warmed; 2 ounces cream cheese (optional); 1 pound carrots, peeled and sliced in half if large; 1 tablespoon olive oil; 2 tablespoons butter (for carrots); 1 tablespoon honey; 1 clove garlic, grated; 1 shallot, minced; 1/2 cup dry white wine; 1/2 cup chicken stock; 2 tablespoons cold butter

Beschreibung

A comforting and delicious meal featuring succulent garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots.

Zutaten

Menge

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 2–3 inch chunks
4 tablespoons butter
1/2 cup whole milk, warmed
2 ounces cream cheese (optional)
1 pound carrots, peeled and sliced in half if large
1 tablespoon olive oil
2 tablespoons butter (for carrots)
1 tablespoon honey
1 clove garlic, grated
1 shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons cold butter

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Zubereitung

Add the peeled and chunked potatoes to a pot of cold salted water and bring to a gentle boil for about 15 minutes until fork-tender. Drain and return to the pot to steam off excess moisture.
Preheat your oven to 425°F. Combine carrots with 1 tablespoon olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and lightly caramelized. Melt 2 tablespoons butter with honey and grated garlic, then glaze the carrots.
Pat chicken breasts dry and season with salt, pepper, half the minced garlic, and herbs, rubbing in with 1 tablespoon olive oil. Sear in a skillet over medium-high heat for 5–6 minutes on each side until golden and cooked through. Keep warm under foil.
In the same skillet, sauté shallot and remaining garlic for 1–2 minutes. Deglaze with white wine, simmering for 2–3 minutes. Add chicken stock and whisk in cold butter off heat.
Mash the hot potatoes, stirring in warm butter, cream cheese (if using), and milk until smooth, seasoning to taste.

Tipps

Feel free to substitute chicken with turkey or tofu. Use fresh herbs and Yukon gold potatoes for a twist.

Nährwerte

Portionsgröße: 1 serving
Kalorien: 600
Zucker: 10g
Natrium: 800mg
Fett: 22g
Gesättigte Fettsäuren: 10g
Ungesättigte Fettsäuren: 12g
Transfettsäuren: 0g
Kohlenhydrate: 60g
Ballaststoffe: 5g
Eiweiß: 40g
Cholesterin: 100mg