Thyme Butter Chicken with Parmesan Pepper Mashed Potatoes and Roasted Carrots

This cozy chicken dinner pairs a golden pan-seared breast with thyme-scented butter and a glossy demi-glace glaze.

Serve it over creamy Parmesan mashed potatoes with plenty of black pepper, plus tender roasted carrot coins on the side.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Gluten Free Chicken Demi GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400 degrees. Mince 1 garlic clove and smash the remaining clove.
2. Peel the carrots and slice them into 1/2-inch coins. Place them on a baking sheet, toss with a drizzle of olive oil and season with salt and pepper. Roast until softened, about 25 minutes, turning once halfway through.
3. Peel the russet potato and cut it into 3/4-inch cubes. Add the potato to a medium pot with a pinch of salt and enough water to cover.
4. Bring the potatoes to a boil, then reduce to a simmer. Cook until the pieces are easily pierced with a fork, 10 to 12 minutes. Drain and set aside.
5. Heat a drizzle of olive oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper.
6. Add the chicken to the pan and sear until golden brown and nearly cooked through, 4 to 5 minutes per side.
7. Add 1 tablespoon butter, the smashed garlic clove and thyme sprigs to the pan. Once the butter melts, tilt the pan toward you and spoon the infused butter over the chicken repeatedly for about 30 seconds.
8. Add the demi-glace and 1/2 cup water to the pan. Increase the heat to high and stir to combine. Let the sauce reduce until thickened, spooning the glaze over the chicken. Remove the chicken from the pan and set it aside to rest.
9. In the same medium pot used for the potatoes, melt 1 tablespoon butter with the minced garlic over low heat. Cook until fragrant, about 90 seconds.
10. Return the drained potatoes to the pot and add 1/3 cup milk. Mash with a potato masher or fork until smooth.
11. Mash in the Parmesan cheese. Season with salt and plenty of pepper.
12. Plate the mashed potatoes and top with the chicken. Add the roasted carrots alongside and drizzle any remaining glaze over the chicken. If the glaze is too thick, stir in a splash of water to loosen it.

Recipe Tips

FAQ

How do I know when the potatoes are ready to mash?

The potato pieces are ready when they can be easily pierced with a fork, usually after simmering for 10 to 12 minutes.

What does basting the chicken do?

Basting means spooning the melted, flavored butter over the chicken as it cooks. In this recipe, the thyme and garlic butter adds flavor and helps keep the chicken moist.

What should I do if the pan glaze gets too thick?

Stir in a small splash of water to loosen the glaze, then spoon it over the plated chicken.