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Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots (Light and Healthy Dinner)

Light And Healthy Dinner: garlic-herb chicken breast atop creamy mashed potatoes with glossy honey-glazed carrots and a sprinkle of parsley.
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A cozy, no-fuss dinner: herb-spiced chicken seared to a golden crust, pillowy mashed potatoes, and sweet, buttery carrots finished with a honey-garlic glaze. Quick enough for a weeknight, special enough for company.

Ingredients

Scale

For the chicken

  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil, divided
  • 4 cloves garlic, minced (divide between chicken and sauce)
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

For the mash

  • 4 large russet potatoes, peeled and cut into chunks
  • 4 tbsp butter
  • ½ cup whole milk, warmed
  • 2 oz cream cheese (optional, for extra silkiness)

For the carrots

  • 1 lb carrots, peeled and halved lengthwise if large
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp honey
  • 1 garlic clove, grated

For the pan sauce

  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 2 tbsp cold butter (to finish the sauce)

Instructions

1. Start the potatoes

Place the potato chunks into a pot of cold, salted water. Bring to a boil and cook until a fork slides through easily (about 12–15 minutes). Drain well, return to the warm pot for a minute to let off steam, then cover and hold.

Bold tip: Steam-off time helps prevent watery mash.

2. Roast the carrots

Preheat the oven to 425°F (220°C). Toss carrots with the tablespoon of olive oil, a pinch of salt and pepper, and spread in a single layer on a parchment-lined sheet. Roast 25–35 minutes until tender and slightly caramelized.

While they finish, melt the butter in a small pan, stir in the honey and grated garlic for 30 seconds, then drizzle this glaze over the hot carrots and toss to coat.

3. Sear the chicken

Pat the chicken dry. Rub with half the minced garlic, thyme, Italian seasoning, salt and pepper, and a tablespoon of olive oil. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the breasts and cook 5–6 minutes per side until deeply browned and cooked through. Transfer to a plate and tent loosely with foil.

Bold tip: A hot pan and dry chicken surface = best crust.

4. Make the pan sauce

In the same skillet, lower heat to medium and add the shallot and the remaining garlic. Sauté 1–2 minutes until soft. Pour in the wine, scraping up browned bits, and let it reduce for 2–3 minutes. Add the stock and simmer until slightly reduced. Remove from heat and whisk in the cold butter, piece by piece, until the sauce is glossy. Season to taste.

5. Finish the mashed potatoes

Mash the hot potatoes to your preferred texture. Warm butter, cream cheese (if using), and milk together, then stir into the potatoes until smooth and silky. Season with salt and pepper.

6. Plate and serve

 

Spoon a generous heap of mashed potatoes onto each plate. Top with a chicken breast, spoon the pan sauce over the top, and arrange the honey-glazed carrots on the side. Garnish with chopped parsley or a thyme sprig if you like.

Notes

  • Don’t overwork the mash. Use a ricer or gentle masher to avoid gummy potatoes.
  • Make carrots ahead. Roast them earlier and reheat briefly in the glaze before serving.
  • Rest the chicken. Let meat sit 3–5 minutes under foil to keep it juicy.
  • Sauce rescue: If the sauce reduces too far, add a splash of stock to loosen it.
  • FYI: swapping yogurt or low-fat milk lightens the mash, but expect a slightly thinner result.

Find it online: https://irmacooks.com/garlic-herb-chicken-light-and-healthy-dinner/