Ingredients
**For the garlic herb chicken:**
2 boneless, skinless chicken breasts
1 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning or fresh herb blend
Salt and pepper to taste
1 tbsp butter (for finishing)
**For the creamy mashed potatoes:**
1 1/2 lbs Yukon gold potatoes, peeled and cubed
1/4 cup milk (or cream)
2 tbsp butter
Salt and pepper to taste
**For the roasted carrots:**
4–5 medium carrots, peeled and sliced
1 tbsp olive oil
1/2 tsp thyme
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Toss carrots with olive oil, thyme, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
3. Meanwhile, bring a pot of salted water to boil. Add potatoes and cook until fork-tender, 15–20 minutes.
4. Drain potatoes and mash with butter and milk. Season with salt and pepper. Cover to keep warm.
5. Pat chicken dry and season with garlic, herbs, salt, and pepper.
6. Heat olive oil in a skillet over medium heat. Sear chicken 5–6 minutes per side, until golden and cooked through (165°F).
7. Add butter to skillet and spoon over chicken for extra flavor. Remove from heat.
8. Plate with mashed potatoes and roasted carrots. Garnish with parsley or extra herbs if desired.
Notes
Swap carrots for any roasted veggie like green beans or Brussels sprouts.
Use chicken thighs for even juicier results.
Double the mash and freeze leftovers for busy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Healthy
- Method: Roasted, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plated meal
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: garlic herb chicken, creamy mashed potatoes dinner, roasted carrot meal