Dinner

Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe

BySana Jeannette February 23, 2026February 23, 2026

Introduction

This Garlic Herb Chicken with Mashed Potatoes recipe is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts are cooked in a savory garlic and herb sauce, served alongside creamy mashed potatoes and sweet glazed carrots. It’s a classic combination that’s easy to prepare and sure to satisfy.

A white speckled bowl holds a dish with two pieces of grilled chicken breast placed side by side on a bed of creamy mashed potatoes. The chicken breasts are golden brown with a charred texture and specks of black pepper, and they are topped with small green herb leaves. The mashed potatoes are slightly fluffy with a smooth texture, forming a rim around the chicken, and there is a pool of light brown gravy under and around the chicken. A few sprigs of fresh rosemary lie on the top edge of the bowl, and a silver fork is tucked between the mashed potatoes and the bowl edge. The bowl rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil

4 cloves garlic, minced
1 tablespoon dried oregano

1 tablespoon dried thyme
Salt and pepper to taste

1 cup chicken broth
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)

2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons unsalted butter

1 pound carrots, peeled and cut into sticks
2 tablespoons butter
2 tablespoons brown sugar

Instructions

Step 1: Season the chicken breasts with salt, pepper, dried oregano, and dried thyme. Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
Step 2: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Return the chicken to the skillet and simmer in the sauce for 10-15 minutes, until the chicken is cooked through.
Step 3: While the chicken simmers, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Step 4: Drain the potatoes and return them to the pot. Add the milk, unsalted butter, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.
Step 5: In a separate skillet, melt butter over medium heat. Add the peeled and cut carrots, sprinkle with brown sugar, salt, and pepper. Cook, stirring occasionally, until the carrots are tender and glazed, about 10-12 minutes.
Step 6: To serve, plate the chicken breasts with a generous spoonful of the garlic herb sauce, alongside a heap of mashed potatoes and glazed carrots. Garnish with freshly chopped parsley. Enjoy!

Tips & Variations

For extra flavor, marinate the chicken in olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.
Swap dried oregano and thyme for fresh herbs if available, adding them towards the end of cooking for brightness.
Use Yukon Gold potatoes for a naturally creamy mash without needing much added butter or milk.

Add a splash of cream or sour cream to the mashed potatoes for extra richness.
Try substituting carrots with parsnips or green beans for a different glazed side.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sauce gently on the stove or in the microwave to avoid drying out the meat. Mashed potatoes can be reheated with a splash of milk to restore creaminess. Glazed carrots reheat well in a skillet over low heat.

How to Serve

A white speckled bowl contains a base layer of smooth, creamy mashed potatoes that are pale yellow and fluffy in texture, filling most of the bowl. On top, there are two large grilled chicken breasts with a rich golden-brown color, showing char marks and a glossy, slightly oily surface. A pool of brown gravy partially covers the mashed potatoes beneath the chicken, adding a glossy finish. Bright green herbs are sprinkled over the chicken, and a small sprig of rosemary rests on the edge of the bowl. A silver fork is placed on the right side, resting inside the bowl. The bowl is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time accordingly, as thighs may take a bit longer to cook through.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The meat should feel firm but still moist when pressed.