Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken is all about that irresistible pan sauce. By deglazing the pan after searing the chicken, you capture all those flavorful browned bits and transform them into a bright, herby sauce with lemon, garlic and fresh chives. It’s a simple technique that delivers big flavor.

We’re serving the chicken with creamy garlic mashed potatoes and simply roasted carrots for a complete, satisfying meal. The potatoes are mashed with sour cream and butter for extra richness, while the carrots get a touch of lemon zest to brighten them up. Every component comes together beautifully on one 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

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 cooking liquid; drain. Return potatoes and garlic to pot. Mash with sour cream and 1 tablespoon butter until smooth, adding splashes of reserved cooking liquid as needed. Stir in half the chives; 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 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 (use 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; season all over with salt and pepper. Coat both sides of chicken in flour mixture. In a measuring cup, combine stock concentrate, ¼ cup water (⅓ cup for 4) and lemon juice.
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 and cooked through, 3-5 minutes per side. (If pan seems dry when flipping chicken, add another drizzle of oil.) Transfer chicken to a plate.
6. Heat a drizzle of olive oil in same pan over medium heat. Add minced garlic, reserved flour and remaining lemon zest. Cook until fragrant, about 20 seconds. Add stock mixture. Simmer until thickened, 1-2 minutes. Turn off heat; season with salt and pepper. Stir in 1 tablespoon butter 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 even thickness for quicker cooking.

What can I substitute for Tuscan Heat Spice?

You can use a blend of dried oregano, rosemary, thyme and a pinch of red pepper flakes as a substitute.

How do I store leftovers?

Store leftover chicken, potatoes and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.