Creamy Garlic Chicken with Mashed Potatoes & Honey Glazed Carrots

Ingredients

Garlic chicken:

500 g boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp butter

4 garlic cloves, minced

½ cup chicken broth

½ cup heavy cream

1 tsp Italian seasoning

½ tsp paprika

½ tsp black pepper

¾ tsp salt, or to taste

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

1 tbsp sun-dried tomatoes, finely chopped (optional)

Creamy mashed potatoes:

600 g potatoes, peeled and cubed

3 tbsp butter

½ cup warm milk

¼ cup heavy cream

½ tsp salt

¼ tsp black pepper

1 tbsp fresh parsley, chopped

Honey glazed carrots:

400 g carrots, peeled and sliced

2 tbsp butter

1½ tbsp honey

¼ tsp salt

¼ tsp black pepper

1 tbsp fresh parsley, chopped

Method

1. Boil the potatoes in salted water for 15–18 minutes until tender. Drain, mash with the butter, warm milk and cream, season, and keep warm.

2. Melt the butter for the carrots in a pan over medium heat, add the carrots and a splash of water, cover and cook for 10 minutes until just tender.

3. Uncover, stir in the honey, salt and pepper, and cook 3–4 minutes more until the carrots are glossy and glazed. Scatter with parsley.

4. Season the chicken with salt, pepper and paprika. Heat the olive oil and butter in a large pan over medium-high heat and sear the chicken for 5–6 minutes per side until golden and cooked to 165°F (74°C). Remove and rest.

5. In the same pan, soften the garlic for 30 seconds, pour in the chicken broth to deglaze, then add the cream, Italian seasoning, lemon juice and sun-dried tomatoes. Simmer for 3–4 minutes until slightly thickened.

6. Slice the chicken, spoon over the sauce, and serve with the mashed potatoes and glazed carrots.

Cooking Tips

Warm milk and cream make smoother mash; cold dairy cools the potatoes and leaves lumps.

Do not boil the cream sauce hard — a gentle simmer thickens it without splitting.

Deglazing the chicken pan with broth captures all the browned flavor for the sauce.

Frequently asked questions