Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken brings together bright citrus, fresh herbs and a silky pan sauce that makes every bite sing. Paired with creamy garlic mashed potatoes and simply roasted carrots, it’s a complete meal that feels special enough for a weekend dinner yet doable on a busy weeknight.

The secret is in the fond-those browned bits left in the pan after cooking the chicken. They infuse the sauce with deep, savory flavor, while lemon zest and juice add a fresh pop. A sprinkle of chives finishes the dish with a mild oniony note.

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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

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

4 teaspoon 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 oven rack to middle position and preheat 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 the lemon; squeeze 1 tablespoon juice into a small bowl and set aside.
2. Place potatoes and whole garlic cloves in a medium pot. Add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain. Return potatoes and garlic to the pot. Mash with sour cream and 1 tablespoon butter until smooth, adding reserved cooking liquid as needed for desired consistency. Stir in half the chives and season with 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 the 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 (for 4 servings, reserve 1 teaspoon). 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. Press both sides of chicken into the flour mixture to coat. In a measuring cup, whisk together stock concentrate, ¼ cup water (⅓ cup for 4 servings) and the reserved lemon juice.
5. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add chicken, tapping off any excess flour. Cook until browned and cooked through, 3-5 minutes per side. If the pan seems dry when flipping, add another drizzle of oil. Transfer chicken to a plate and turn off heat.
6. Heat a drizzle of olive oil in the same pan over medium heat. Add minced garlic, the reserved flour and remaining lemon zest. Cook until fragrant, about 20 seconds. Pour in the stock mixture and simmer until thickened, 1-2 minutes. Turn off heat and season with salt and pepper. Stir in 1 tablespoon butter until melted. Divide chicken, mashed potatoes and 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, but you’ll need to pound them to an even thickness (about ½ inch) so they cook evenly and quickly.

What can I substitute for Tuscan Heat Spice?

A blend of 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes and ½ teaspoon garlic powder works well.

Can I make this dairy-free?

Substitute sour cream with dairy-free yogurt or coconut cream and use vegan butter or olive oil instead of butter.