Description
Garlic Herb Chicken becomes your weekend comfort classic, turning simple ingredients into a delightful family dinner that brings everyone to the table. Creamy mashed potatoes and sweet glazed carrots complete this satisfying plate that feels like a warm hug from your favorite home cook.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
- 2 pounds potatoes, peeled and cubed
- 1 pound carrots, peeled and cut into sticks
Seasonings and Herbs:
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped
Liquids and Fats:
- 2 tablespoons olive oil
- 1 cup chicken broth
- ½ cup milk
- 4 tablespoons unsalted butter
- 2 tablespoons butter
- 2 tablespoons brown sugar
Instructions
- Mix 1 tablespoon each of dried oregano and thyme with salt and pepper. Rub the spice blend thoroughly onto your chicken breasts.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Cook chicken breasts for 6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet. Add 4 minced garlic cloves and sauté for 45-60 seconds until fragrant.
- Pour 1 cup chicken broth and 1 tablespoon lemon juice into the skillet. Scrape browned bits from pan bottom to build sauce depth.
- Return chicken to skillet. Simmer sauce for 5 minutes, basting meat occasionally.
- Fill large pot with water. Add 2 pounds cubed potatoes and 1 teaspoon salt. Boil at high heat for 18 minutes until fork-tender.
- Drain potatoes completely. Add ½ cup milk, 4 tablespoons butter, salt, and pepper. Mash until smooth and creamy.
- Melt 2 tablespoons butter in separate pan over medium heat. Add 1 pound carrot sticks and sauté for 5 minutes.
- Sprinkle 2 tablespoons brown sugar over carrots. Stir and cook additional 4-5 minutes until glazed and tender.
- Plate chicken over mashed potatoes. Garnish with chopped fresh parsley.
Notes
- Chicken cooks faster and stays juicier when you pound the breasts to an even thickness before seasoning.
- Fresh herbs make a huge difference in this dish, so grab oregano and thyme from your garden or a fresh produce section if possible.
- Let the chicken rest for 3-5 minutes after cooking to help the juices redistribute, which keeps the meat tender and prevents dryness.
- For dairy-free mashed potatoes, substitute milk with chicken broth or almond milk and use olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 35-42 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 90 mg