Introduction to Garlic Herb Chicken with Creamy Mash & Roasted Carrots
Are you feeling the daily rush of juggling work, kids, and everything life throws at you? I get it! That’s why I’m excited to share my go-to recipe for Garlic Herb Chicken with Creamy Mash & Roasted Carrots. This dish is not just a meal; it’s a comforting hug on a plate. It’s perfect for those busy evenings when you want something special for your family without spending hours in the kitchen. With juicy chicken, velvety mashed potatoes, and sweet roasted carrots, it’s a surefire way to impress your loved ones!
Why You’ll Love This Garlic Herb Chicken with Creamy Mash & Roasted Carrots
This recipe is a dream come true for those hectic nights! The beauty of Garlic Herb Chicken with Creamy Mash & Roasted Carrots lies in its simplicity. With just a handful of ingredients and easy-to-follow steps, you’ll have a wholesome dinner on the table in no time. Plus, the rich flavors of garlic and herbs make each bite a delightful experience. It’s a meal that brings the family together without the fuss!
Ingredients for Garlic Herb Chicken with Creamy Mash & Roasted Carrots
Let’s gather the delightful components that make up this amazing dish. Here’s what you’ll need:
- Boneless, skinless chicken breasts: Juicy and tender, these are the stars of our show. You can swap with thighs if you prefer dark meat.
- Olive oil: This adds richness to the chicken and carrots. Use extra virgin for more flavor.
- Garlic: Four cloves minced to bring that aromatic punch. Feel free to add more if you’re a garlic lover!
- Dried thyme: A classic pairing with chicken, adding a warm, earthy flavor.
- Dried rosemary: Infuses a pine-like fragrance that beautifully complements the dish.
- Dried oregano: This herb gives a savory depth that enhances the overall taste.
- Salt and pepper: Essential for seasoning, ensuring every bite bursts with flavor.
- Chicken broth: A splash of moisture that helps cook the chicken and adds richness to the sauce.
- Heavy cream: This creates a luscious, creamy sauce that makes the dish indulgent.
- Potatoes: We’ll use about two pounds, peeled and cubed. Use russets or Yukon Gold for the fluffiest mash.
- Unsalted butter: For that rich, creamy texture in the mashed potatoes. Always go for unsalted to control the saltiness!
- Milk: Adds creaminess to the mash; swap for buttermilk or a dairy alternative if preferred.
- Carrots: Sweet and colorful, they’ll roast up beautifully in our dish. You can use other root vegetables, too!
- Honey: A touch of sweetness for the carrots. Adjust to taste or leave it out if you prefer.
- Fresh parsley: A lovely garnish that adds a pop of color and brightness.
For exact measurements, you can find the full list at the bottom of this article, ready for printing. Happy cooking!
How to Make Garlic Herb Chicken with Creamy Mash & Roasted Carrots
Now, let’s roll up our sleeves and dive into making this mouthwatering dish together! The steps are straightforward and designed for success, even on those busiest of nights. Follow along, and soon you’ll have a plateful of deliciousness ready to impress your family!
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This is crucial for roasting the chicken and carrots evenly. A hot oven helps lock in the juices of the chicken, giving you that perfect golden-brown exterior while keeping the inside tender and juicy.
Step 2: Season the Chicken
Next, grab those chicken breasts and season them generously with salt, pepper, and half of the minced garlic. This initial seasoning is vital! It infuses flavor deep into the chicken as it cooks. Don’t be shy with the garlic; its aroma is absolutely mouthwatering!
Step 3: Sear the Chicken
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the seasoned chicken breasts in the skillet. Sear them for about 4-5 minutes on each side, until they achieve a beautiful golden-brown color. This step adds a lovely crust that enhances the flavor.
Step 4: Add Herbs and Broth
While the chicken is in the skillet, mix your dried thyme, rosemary, and oregano in a small bowl. Once the chicken is seared, sprinkle this herb blend over the top. Add the remaining minced garlic to the pan as well. Now, pour in your chicken broth, which will help keep everything moist and add depth to the flavor.
Step 5: Roast the Chicken
Now it’s time to send the skillet to the oven! Roast the chicken for about 15-20 minutes or until it’s cooked through. You can use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C). This step gives the chicken that lovely herb-infused flavor while keeping it juicy.
Step 6: Prepare the Mashed Potatoes
While the chicken roasts, let’s tackle those creamy mashed potatoes! Peel and cube your potatoes, then boil them in a pot of salted water for about 15-20 minutes until tender. Once cooked, drain them and return them to the pot. Add in the butter and milk, then mash them to your desired creaminess. Salt and pepper will complete this comforting side!
Step 7: Roast the Carrots
For the carrots, toss them in a baking dish with olive oil, honey, salt, and pepper. Spread them out evenly and roast in the oven alongside the chicken for about 20-25 minutes. The Roasting brings out their natural sweetness and creates a slightly caramelized exterior that’s simply irresistible.
Step 8: Make the Sauce
Once the chicken is cooked, carefully remove the skillet from the oven. Transfer the chicken to a plate to rest for a moment. Place the skillet back on the stove over medium heat, and stir in the heavy cream. Let it simmer for about two minutes, scraping any bits from the bottom of the pan. This will create a delicious sauce to drizzle over your chicken!
Step 9: Serve the Dish
Time to assemble your beautiful plate! Divide the creamy mashed potatoes and roasted carrots among four plates. Top each with the garlic herb chicken and spoon that rich, creamy sauce generously over the top. Don’t forget a sprinkle of fresh parsley to add a pop of color. Enjoy every delicious bite!
Tips for Success
- Marinate the chicken a few hours in advance for deeper flavor.
- Prep your ingredients ahead to streamline cooking on busy nights.
- Use a meat thermometer to ensure chicken is cooked perfectly.
- Feel free to switch up herbs based on what you have on hand.
- Adjust the sweetness of the carrots by varying the honey amount.
Equipment Needed
- Oven-safe skillet: A cast-iron or stainless-steel skillet works beautifully.
- Pot for boiling: Any large pot will do; just make sure it has enough capacity for your potatoes.
- Potato masher: If you don’t have one, a fork works too!
- Meat thermometer: Handy for checking chicken doneness; a knife can help if you don’t have one.
- Baking dish: Any baking tray will work for roasting those lovely carrots.
Variations
- Herb Swaps: Experiment with fresh herbs like basil or cilantro for a vibrant twist on flavor.
- Low-Carb Option: Substitute mashed potatoes with cauliflower mash for a lighter side dish!
- Spicy Kick: Add a pinch of red pepper flakes to the chicken seasonings for a spicy kick.
- Vegetarian Delight: Replace chicken with portobello mushrooms for a flavorful vegetarian version.
- Gluten-Free Gravy: Use cornstarch or arrowroot to thicken the sauce for a gluten-free option.
Serving Suggestions
- Wine Pairing: A glass of chardonnay complements the flavors of garlic and herbs beautifully.
- Fresh Salad: Serve with a side salad of mixed greens and a light vinaigrette to add freshness.
- Presentation: Arrange the chicken, mashed potatoes, and carrots on warm plates for an inviting look.
- Crusty Bread: Offer some crusty bread to soak up that delicious creamy sauce!
FAQs about Garlic Herb Chicken with Creamy Mash & Roasted Carrots
Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in chicken can add extra flavor during cooking. Just be sure to adjust the cooking time, as it may take longer to reach that delicious 165°F (75°C).
What can I substitute for heavy cream in the sauce?
If you’re looking for a lighter option, you can use half-and-half or even a dairy-free alternative like coconut cream. These will still give you that creamy consistency while accommodating various dietary needs!
How can I make this recipe ahead of time?
Prep the chicken and veggies the night before. Season and store them separately in the fridge. Then, all you need to do is roast and cook when you’re ready!
Are there any variations for picky eaters?
If you have picky eaters at home, try leaving out the herbs from the chicken or add a sweeter twist to the carrots by using more honey or maple syrup. Adjusting the seasonings can help appeal to various taste preferences.
Can I freeze leftovers of Garlic Herb Chicken with Creamy Mash & Roasted Carrots?
Yes! Store leftovers in airtight containers. The chicken and mashed potatoes freeze well, but it’s best to consume the roasted carrots within a month for optimal flavor.
Final Thoughts
Creating Garlic Herb Chicken with Creamy Mash & Roasted Carrots isn’t just about cooking; it’s about bringing warmth to your table and joy to your family. I adore how this dish transforms a regular evening into something truly special with minimal effort. When you serve up that succulent chicken alongside buttery mashed potatoes and sweet carrots, you’re not just filling bellies—you’re making memories. So, embrace the simplicity and flavor of this recipe, and let every bite remind you that cooking can be both delightful and rewarding. Happy cooking, my friends!
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Garlic Herb Chicken with Creamy Mash & Roasted Carrots Delights!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: American
- Diet: Gluten Free
Description
A delightful dish featuring juicy garlic herb chicken served with creamy mashed potatoes and roasted carrots.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1⁄2 cup chicken broth
- 1⁄4 cup heavy cream
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1⁄2 cup milk
- Salt and pepper to taste
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt, pepper, and half of the minced garlic.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown.
- In a small bowl, mix the dried thyme, rosemary, and oregano.
- Sprinkle the herb mixture over the chicken, and add the remaining garlic to the pan.
- Pour in the chicken broth, then place the skillet in the oven. Roast for 15-20 minutes until the chicken is cooked through.
- Meanwhile, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add butter and milk; mash until creamy. Season with salt and pepper.
- For the carrots, toss them in a mixture of olive oil, honey, salt, and pepper in a separate baking dish. Roast in the oven for 20-25 minutes until tender and caramelized.
- Once the chicken is done, remove the skillet from the oven and transfer the chicken to a plate to rest.
- Place the skillet over medium heat, stir in the heavy cream and simmer for 2 minutes, scraping any bits from the bottom of the pan for a sauce.
- To serve, divide the creamy mashed potatoes and roasted carrots among four plates. Top with the garlic herb chicken, spooning the sauce over the top. Garnish with fresh parsley.
Notes
- For extra flavor, marinate the chicken for a few hours before cooking.
- Use different herbs according to your preference.
- Adjust the amount of honey for sweetness in the carrots if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 130mg
