Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken is the perfect weeknight dinner that feels special. The chicken is pan-seared until golden, then a quick pan sauce made with lemon juice, zest, garlic and fresh chives brings everything together. It’s bright, savory and incredibly satisfying.

On the side, creamy garlic mashed potatoes and simply roasted carrots round out the meal. The potatoes are mashed with sour cream and butter for richness, while the carrots get a touch of lemon zest after roasting. It’s a balanced plate that’s sure to become a favorite.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView 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

1 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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Mince half the garlic (keep the remaining whole). Thinly slice chives. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon; squeeze 1 tablespoon lemon juice into a small bowl.
2. Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Mash with sour cream and 1 tablespoon butter, adding splashes of reserved cooking liquid as needed until smooth. Add half the chives, salt and pepper. Keep covered off heat.
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. Meanwhile, reserve ½ teaspoon flour (1 teaspoon for 4 servings). Combine remaining flour, half the Tuscan Heat Spice (use all for 4), salt and pepper on a plate. Pat chicken dry with paper towels and season all over with salt and pepper. Using tongs, coat both sides of chicken in flour mixture.
5. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken (tapping off any excess flour); cook until browned on first side, 3-5 minutes. Flip and add another large drizzle of olive oil to pan. Cook until browned and cooked through, 3-5 minutes more. (If browning too quickly, reduce heat.) Transfer to a plate. Heat a drizzle of olive oil in same pan over medium heat. Add minced garlic, reserved flour and remaining lemon zest. Cook until fragrant, 20-30 seconds. Add stock concentrate, ¼ cup water (⅓ cup for 4), lemon juice, salt and pepper. Simmer until thickened, 1-2 minutes. Turn off heat.
6. Stir 1 tablespoon butter into sauce until melted. Divide chicken, potatoes and carrots between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining 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 an even thickness for quicker cooking.

What can I substitute for Tuscan Heat Spice?

A blend of dried oregano, basil and a pinch of red pepper flakes works well. Adjust the amount to your taste.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free margarine or oil and use a dairy-free sour cream alternative. The mashed potatoes may be less creamy but still delicious.