Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken recipe brings together bright citrus and fresh herbs for a truly satisfying meal. Paired with creamy garlic mashed potatoes and sweet roasted carrots, it’s a complete dinner that feels special yet is simple enough for a weeknight.

The magic is in the pan sauce: lemon juice and zest, garlic and chives mingle with the browned bits left from cooking the chicken, creating a flavorful condiment you’ll want on everything. With just a handful of ingredients and straightforward steps, you can have this restaurant-quality dish on the table in under an hour.

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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

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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince 1 clove garlic (keep the other whole). Thinly slice chives. Peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest lemon until you have ½ tsp; quarter lemon. Squeeze 1 TBSP juice into a small bowl.
2. Place potatoes and whole garlic in a medium pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve ¼ cup cooking water; drain. Return potatoes and garlic to pot. Add sour cream, 1 TBSP butter and a splash of cooking water. Mash, adding more water if needed, until creamy. Stir in half the chives, salt and pepper.
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, 15-20 minutes. Toss with half the lemon zest.
4. Reserve ½ tsp flour (we’ll use it later). Combine remaining flour, ½ TBSP Tuscan Heat Spice (we sent more), salt and pepper on a plate. Pat chicken dry with paper towels; season all over with salt and pepper. Using tongs, coat both sides of seasoned chicken in flour mixture.
5. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add coated chicken (tapping off any excess flour) and cook until browned on first side, 4-5 minutes. Flip and add another large drizzle of olive oil. Cook until browned and cooked through, 4-5 minutes. (TIP: If browning too quickly, lower heat.) Turn off heat; transfer to a plate.
6. Heat a drizzle of olive oil in same pan over medium heat. Add remaining garlic, flour and zest. Cook until fragrant, 30 seconds. Add stock concentrate, ¼ cup water, lemon juice, salt and pepper. Simmer until thickened, 1 minute. Turn off heat; stir in 1 TBSP butter. Divide potatoes, carrots and chicken 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 faster cooking.

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

You can use plain Greek yogurt or cream cheese for a similar tangy creaminess. Alternatively, use extra butter and milk.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to the sauce if needed.