Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken is a simple yet elegant dish that brings bright, fresh flavors to your dinner table. The chicken is pan-seared until golden, then finished with a tangy lemon and chive pan sauce made from the savory fond left behind. It’s the perfect way to elevate a weeknight meal.

Alongside the chicken, we have creamy garlic mashed potatoes and roasted carrots with lemon zest. The potatoes are whipped with sour cream and butter for a rich, smooth texture, while the carrots are caramelized in the oven and brightened with a hint of citrus. Together, they make a balanced and satisfying plate.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in middle. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince half the garlic; keep the remaining clove whole. Thinly slice chives. Peel carrots and cut diagonally into ½-inch-thick pieces. Zest the lemon, then quarter it; squeeze 1 tablespoon lemon juice into a small bowl.
2. Place potatoes and whole garlic clove in a medium pot. Add enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot. Add sour cream and 1 tablespoon butter. Mash until smooth, adding reserved cooking liquid as needed. Stir in half the chives, salt and pepper. Cover to keep warm.
3. While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes. Remove from oven and toss with half the lemon zest.
4. Reserve ½ teaspoon flour for later. On a plate, combine remaining flour, half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Coat both sides of chicken in flour mixture, shaking off excess.
5. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add chicken and cook until browned on first side, 3-5 minutes. Flip and add another drizzle of olive oil. Cook until browned and cooked through, 3-5 minutes more. (If browning too quickly, reduce heat.) Transfer chicken to a plate.
6. Reduce heat to medium. Add a drizzle of olive oil to the same pan. Add minced garlic, reserved flour and remaining lemon zest. Cook until fragrant, 20-30 seconds. Add chicken stock concentrate, ¼ cup water (⅓ cup for 4), lemon juice, salt and pepper. Simmer until sauce thickens, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted.
7. Divide chicken, mashed potatoes and roasted carrots among plates. Spoon sauce over chicken. Garnish with remaining chives and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for quicker cooking.

What can I substitute for Tuscan Heat Spice?

Tuscan Heat Spice is a blend of Italian herbs and red pepper flakes. You can substitute with ½ teaspoon dried oregano, ½ teaspoon dried basil and a pinch of cayenne or red pepper flakes.

Can I make this dish dairy-free?

Yes, use dairy-free sour cream and butter alternatives and skip the butter in the sauce or use a vegan butter. The potatoes may be slightly less creamy but still delicious.