Ingredients
Equipment
Method
Main Instructions
- Place the peeled and chunked potatoes into a large pot of cold salted water. Bring to a boil and cook until fork-tender, roughly 15 minutes, then drain and let them steam in the hot pot for 2 minutes to remove moisture.
- Preheat your oven to 425°F and toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and caramelized.
- Prepare a glaze by melting 2 tablespoons of butter with honey and grated garlic in a small pan until bubbly; toss this over the roasted carrots immediately after they leave the oven.
- Pat the chicken breasts dry and rub with 1 tablespoon olive oil, half the minced garlic, thyme, Italian herbs, salt, and pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden and cooked through.
- Remove chicken to a plate and tent with foil; in the same skillet, sauté shallots and remaining garlic for 2 minutes before deglazing with white wine.
- Simmer the wine for 3 minutes, add chicken stock, and reduce slightly before whisking in cold butter off the heat to create a silky pan sauce.
- Mash the potatoes while adding a warm mixture of butter, milk, and cream cheese until the consistency is perfectly smooth and luscious.
- Plate the creamy potatoes and glazed carrots alongside the chicken, drizzling the finished pan sauce generously over the meat.
Notes
For the best results, ensure your chicken is at room temperature before searing to achieve an even golden crust. If you prefer a thicker pan sauce, let the chicken stock reduce by half before adding the cold butter. Leftovers store beautifully in an airtight container for up to three days, making this a fantastic option for meal prep.