Herbed Skillet Chicken with Creamy Mash and Roasted Carrots
Description
This dish is a comforting, restaurant-worthy meal made at home. Juicy, herb-rubbed chicken breasts are seared until golden, then finished in a buttery pan sauce. They’re served alongside velvety, creamy mashed potatoes and sweet, caramelized roasted carrots. It’s a balanced, beautiful, and crowd-pleasing dinner that feels special but is easy enough for a weeknight.
Total Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless skinless chicken breasts
1 ½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary (crushed)
1 tsp paprika
2 tbsp olive oil
3 garlic cloves, smashed
½ cup chicken broth
½ lemon (juice)
2 tbsp chopped fresh parsley (optional)
For the Creamy Mash
2 lb (900g) Russet or Yukon potatoes, peeled and cubed
4 tbsp olive oil
½ cup heavy cream (or milk for lighter mash)
1 tsp salt
½ tsp pepper
For the Roasted Carrots
1 lb carrots, peeled and sliced lengthwise
2 tbsp olive oil
½ tsp salt
½ tsp pepper
1 tsp honey or maple syrup
½ tsp dried thyme or rosemary
Instructions
1. Roast the Carrots (Start Here) — 25 minutes
Preheat oven to 425°F (220°C).
Toss carrots with olive oil, salt, pepper, honey, and thyme.
Spread on a sheet pan and roast 20–25 minutes, turning once halfway.
Carrots should be lightly caramelized and tender.
2. Make the Creamy Mash — 15–20 minutes
Add potatoes to a pot of salted water.
Bring to a boil and cook 12–15 minutes, until fork-tender.
Drain, then mash with butter, cream, salt, and pepper.
Taste and adjust to desired creaminess.
3. Cook the Herbed Skillet Chicken — 15 minutes
Mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika.
Pat chicken dry and coat on both sides with the seasoning mix.
Heat olive oil in a skillet over medium-high.
Add chicken and sear 5–7 minutes per side, until golden and cooked through (165°F / 74°C).
Reduce heat to low. Add butter and smashed garlic to the pan; swirl.
Pour in chicken broth and a squeeze of lemon. Simmer 2 minutes until slightly thickened.
Spoon the buttery herb sauce over the chicken.
To Serve
Plate a scoop of creamy mash, add roasted carrots, and top with sliced herbed chicken. Spoon extra pan sauce over the chicken and sprinkle with fresh parsley.
Tips & Variations
Add heat: a pinch of chili flakes in the seasoning.
Make it dairy-free: use olive oil instead of butter in mash and chicken.
Swap veggies: roasted broccoli, green beans, or asparagus work great.
Use bone-in chicken thighs: add 5–7 extra minutes of cooking time.
Frequently Asked Questions
1. Can I use fresh herbs instead of dried?
Yes! Use 3× the amount—fresh herbs are less concentrated.
2. Can I make the mash ahead of time?
Yes. Reheat gently with a splash of cream or milk to bring back creaminess.
3. How do I keep chicken breasts juicy?
Don’t overcook them. Remove from heat at 165°F (74°C) and let rest 3 minutes.
4. What can I substitute for heavy cream?
Milk, half-and-half, or even Greek yogurt (add after heat is off) work well.
5. Can I make this with chicken thighs?
Absolutely. Sear 6 minutes per side, then simmer 5 minutes more if needed.