Garlic Herb Chicken with Creamy Mashed Potatoes & Sautéed Veggies
Description
This comforting and flavorful dinner features tender garlic-herb–marinated chicken pan-seared until golden, served alongside ultra-creamy mashed potatoes and bright, buttery sautéed vegetables. The dish is savory, aromatic, and satisfying—perfect for weeknights yet elegant enough for guests.
Total Time Breakdown
Task Time
Prep Time 15 minutes
Marinating Chicken (optional) 15–30 minutes
Cooking Chicken 15 minutes
Mashed Potatoes 20–25 minutes
Sautéed Vegetables 10–12 minutes
Total Active Time 40–45 minutes
Total with Optional Marination 55–75 minutes
Ingredients (Serves 4)
Garlic Herb Chicken
4 boneless chicken breasts (or thighs)
1 ½ tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
½ tsp paprika (optional)
Salt & pepper to taste
1 tbsp lemon juice (optional, for brightness)
Fresh parsley (for garnish)
Creamy Mashed Potatoes
2 lbs (about 4–5 large) potatoes, peeled and cubed
½–¾ cup warm milk or cream
2–3 tbsp sour cream (optional for extra creaminess)
Salt & pepper to taste
Sautéed Veggies
1 tbsp olive oil +
1 cup sliced carrots
1 cup broccoli florets
1 cup sliced zucchini or bell peppers
Salt & pepper to taste
½ tsp garlic powder
Squeeze of lemon (optional)
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken dry with paper towels.
Season both sides with:
Salt, pepper, oregano, rosemary, thyme, paprika
Add minced garlic and 1 tbsp lemon juice over top.
Optional: Let marinate for 15–30 minutes.
2. Cook the Chicken
Heat 1½ tbsp olive oil in a skillet over medium-high heat.
Add chicken and sear 5–6 minutes per side, until golden.
Add 3 tbsp butter in the last 2 minutes, spooning melted butter over the chicken.
Cook until internal temperature reaches 165°F (74°C).
Remove and rest for 5 minutes before slicing.
3. Make the Creamy Mashed Potatoes
Add peeled-and-cubed potatoes to a pot; cover with cold water and salt.
Bring to a boil; cook 12–15 minutes until fork-tender.
Drain and return potatoes to the pot (helps remove moisture).
Add:
4 tbsp olive oil
½–¾ cup warm milk/cream
Sour cream (optional)
Mash until smooth and creamy.
Season with salt and pepper.
4. Sauté the Vegetables
Heat 1 tbsp butter + 1 tbsp olive oil in a skillet over medium heat.
Add carrots first; cook 3 minutes.
Add broccoli; cook 3–4 minutes.
Add zucchini or peppers; cook 2–3 minutes.
Season with salt, pepper, garlic powder.
Add optional lemon squeeze before serving.
Plating
Spoon a generous mound of creamy mashed potatoes onto the plate.
Slice the garlic herb chicken and arrange it neatly beside the potatoes.
Add a colorful portion of sautéed veggies.
Drizzle leftover butter from the chicken pan over the chicken.
Garnish with fresh parsley.
Tips for Best Results
Letting chicken rest keeps it juicy.
Warming the milk before adding to potatoes makes them fluffier.
Don’t overcook veggies; they should stay slightly crisp.
Q & A (Frequently Asked Questions)
Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs remain juicy and flavorful. Increase cooking time slightly (6–8 minutes per side).
Q2: Can I make this dish ahead?
Chicken: Yes, up to 24 hours after cooking (reheat gently).
Mashed potatoes: Reheat with a splash of warm milk.
Veggies: Best fresh.
Q3: What can I use instead of sour cream in mashed potatoes?
Greek yogurt, cream cheese, or extra butter works great.
Q4: How do I know when the chicken is done?
Use a thermometer: 165°F / 74°C in the thickest part.
Q5: Can I add gravy?
Yes — pan drippings + a splash of broth + 1 tsp flour makes a quick gravy.