Garlic Herb Chicken Mashed Potatoes (Printable)

Tender herb-marinated chicken with creamy mashed potatoes and honey-glazed carrots

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 teaspoons dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 tablespoon lemon juice

→ Creamy Mashed Potatoes

09 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tablespoons unsalted butter
11 - ½ cup whole milk (or heavy cream for richer taste)
12 - ½ teaspoon salt
13 - ¼ teaspoon ground white pepper

→ Glazed Carrots

14 - 1 pound carrots, peeled and sliced into ¼-inch rounds
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons honey
17 - ½ teaspoon salt
18 - ¼ teaspoon ground black pepper
19 - 1 tablespoon fresh parsley, chopped (for garnish)

# Steps:

01 - In a large bowl, combine olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 20 minutes.
02 - Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain, return to the pot, and mash with butter, milk, salt, and white pepper until creamy and smooth. Keep warm.
03 - While potatoes cook, place carrots in a saucepan with just enough water to cover. Bring to a simmer and cook until barely tender, about 8-10 minutes. Drain. Add butter and honey to the pan, then the carrots, stirring over medium heat until glazed and shiny, about 3-5 minutes. Season with salt and pepper. Garnish with parsley.
04 - Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade and cook 6-7 minutes per side, or until golden and cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes before slicing.
05 - Serve chicken breasts atop or beside creamy mashed potatoes and a generous scoop of glazed carrots. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The marinade transforms ordinary chicken breasts into something restaurant worthy with minimal effort
  • Everything cooks simultaneously so you are not stuck at the stove for hours
  • Leftovers reheat beautifully making Monday lunch something to actually look forward to
02 -
  • Dry the chicken breasts with paper towels before marinating or the herbs will not adhere properly
  • Start your potatoes in cold water so they cook evenly from outside to inside
  • Do not overcook the carrots before glazing or they will turn to mush when you stir them
03 -
  • Pound the chicken breasts to even thickness so they finish cooking at the same time
  • Use a potato ricer if you want restaurant smooth mashed potatoes without any lumps

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