Juicy Garlic Herb Chicken served with creamy mashed potatoes and honey-glazed carrots for a complete comfort food dinner.

Scale

4 boneless, skinless chicken breasts

3 tablespoon olive oil, divided

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried Italian herbs

1 teaspoon salt

1/2 teaspoon black pepper

4 large russet potatoes, peeled and cut

4 tablespoon butter

1/2 cup whole milk, warmed

2 ounce cream cheese

1 pound carrots

1 tablespoon olive oil

2 tablespoon butter

1 tablespoon honey

1 clove garlic, grated

1 shallot, minced

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup chicken stock

2 tablespoon cold butter

1. Boil potatoes in salted water until fork-tender. Drain and steam off moisture.

2. Roast carrots at 425°F with olive oil, salt, and pepper. Toss with honey butter glaze.

3. Season chicken with garlic and herbs. Sear 5–6 minutes per side until cooked through.

4. Sauté shallot and garlic, deglaze with wine, add stock, simmer, whisk in cold butter.

5. Mash potatoes with warm butter, milk, and cream cheese mixture. Serve with chicken and sauce.

Pat chicken dry before searing.

Let chicken rest before slicing.

Season each layer to taste.