Can I use chicken thighs instead of breasts?

Yes — thighs stay juicier and add extra flavor. Adjust cook time until internal temp reaches 165°F.

How can I make this healthier?

Use olive oil sparingly, swap whole milk for lower-fat milk in the mash, and skip the extra butter on the carrots. This keeps it in the Healthy Recipes With Mashed Potatoes category without losing comfort.

What’s a good prep schedule if I’m busy?

Boil potatoes and prep carrots in the morning. Sear chicken just before dinner time and finish with the pan sauce. It’s a Simple Dinner With Potatoes approach.

Any tips for picky eaters?

Mash in some peas or corn — they hide well and add color. The glazed carrots usually win kids over with their natural sweetness.

Garlic-Herb Chicken with Mashed Potatoes — Dinner Ideas Main Dishes

Ingredients

Scale

4 boneless, skinless chicken breasts
2 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp dried thyme
Salt and freshly ground black pepper, to taste
1 cup chicken broth
1 Tbsp lemon juice
Fresh parsley, chopped (for garnish)

For the mashed potatoes

2 lb potatoes, peeled and cut into chunks
1/2 cup milk
4 Tbsp unsalted butter
Salt and pepper, to taste

For the glazed carrots

1 lb carrots, peeled and cut into sticks
2 Tbsp butter
2 Tbsp brown sugar

Instructions

Season the chicken: Pat the breasts dry and rub both sides with salt, pepper, oregano, and thyme.
Brown the chicken: Warm the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden — about 5–7 minutes per side. Transfer the cooked breasts to a plate and keep warm.
Build the pan sauce: Lower the heat to medium, add the minced garlic to the same skillet and cook about 1 minute until aromatic. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Nestle the chicken back into the sauce and simmer 4–5 minutes so the flavors meld and the chicken finishes cooking.
Boil the potatoes: While the chicken simmers, place the potato chunks in a large pot of salted water. Bring to a boil and simmer until tender when poked with a fork — roughly 15–20 minutes. Drain well.
Mash the potatoes: Return the drained potatoes to the pot. Add the milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.
Cook the carrots: In a separate skillet, melt 2 Tbsp butter over medium heat. Add the carrot sticks and sauté about 5 minutes so they start to soften.
Glaze the carrots: Sprinkle the brown sugar over the carrots, toss to coat, and cook another 4–5 minutes until the carrots are tender and glossy. Season with a pinch of salt and a grind of black pepper.
Finish and serve: Spoon mashed potatoes onto plates, place a chicken breast on top, and spoon some pan sauce over it. Serve the glazed carrots on the side and sprinkle everything with chopped parsley. Enjoy.

Notes

Marinate for extra flavor: Toss the chicken with olive oil, oregano, thyme, and a pinch of salt for a few hours before cooking.
Warm the milk before mashing for silkier potatoes.
Leftover ideas: Use extra mashed potatoes for shepherd’s pie or shape into potato cakes.
Add peas or green beans to the carrots for more veggie variety.

Bold tip: don’t overcrowd the skillet when searing — give each breast room to brown for the best flavor and color.

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 8g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg