Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken is all about the pan sauce. As the chicken cooks, it leaves behind delicious browned bits (fond) in the skillet. By adding lemon juice, zest, garlic and fresh chives, you create a bright, savory sauce that coats every bite. It’s a simple technique that delivers big flavor.

We’ve paired the chicken with creamy garlic mashed potatoes and tender roasted carrots for a well-rounded meal. The potatoes are whipped with sour cream and garlic, while the carrots caramelize in the oven. Together, they make a comforting dinner that’s easy enough for a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1-inch pieces. Peel carrots, then cut into ½-inch-thick sticks on a diagonal. Mince garlic. Zest and halve lemon. Thinly slice chives.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, 20-25 minutes.
3. Meanwhile, place potatoes in a pot with enough salted water to cover. Bring to a boil and cook until fork-tender, 15-20 minutes. Drain and return to pot.
4. While potatoes cook, pat chicken dry with paper towels. Season all over with Tuscan Heat Spice, salt and pepper. Dredge in flour, shaking off excess.
5. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Transfer to a plate.
6. Reduce heat to medium. Add a splash of water or broth to the skillet and scrape up any browned bits. Stir in chicken stock concentrate, lemon zest, lemon juice and half the chives. Simmer until slightly thickened, 1-2 minutes. Return chicken to skillet and coat with sauce.
7. Mash potatoes with sour cream, minced garlic and a splash of milk or water until creamy. Season with salt and pepper.
8. Serve chicken and sauce alongside mashed potatoes and roasted carrots. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for quicker cooking.

What can I substitute for sour cream in the mashed potatoes?

Greek yogurt or cream cheese work well as substitutes for sour cream.

How do I store leftovers?

Store chicken, potatoes and carrots separately in airtight containers in the refrigerator for up to 3 days.