Thyme-Infused Chicken with Roasted Carrots and Cacio E Pepe Mashed Potatoes

Some flavor combinations are simply timeless. Tender chicken, sweet roasted carrots and a rich, herby gravy form a trio that never goes out of style. Here, we’ve elevated the classic with a side of mashed potatoes inspired by Italy’s beloved cacio e pepe-creamy, cheesy and spiked with black pepper.

This dish is proof that a few simple ingredients can come together to create something truly special. The chicken is pan-seared until golden, then finished with a fragrant thyme butter baste and a quick pan sauce made from chicken demi-glace. Served alongside roasted carrots and velvety Parmesan mashed potatoes, it’s a meal that feels both comforting and refined.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.33 cup MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel carrots and slice diagonally into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender, about 25 minutes, flipping halfway.
2. Mince 1 garlic clove; smash the other with the back of a knife. Peel potatoes and cut into ¾-inch cubes. Place in a medium pot, cover with water by 1 inch and add a pinch of salt. Bring to a boil, then simmer until fork-tender, 10-12 minutes. Drain.
3. Heat a drizzle of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook until browned and nearly cooked through, 4-5 minutes per side.
4. Add 1 tablespoon butter, the smashed garlic and thyme sprigs to the skillet. Once butter melts, tilt the pan and spoon the butter over the chicken for 30 seconds. Stir in demi-glace and ½ cup water; increase heat to high. Cook until sauce thickens, 2-3 minutes, spooning over chicken. Remove chicken and set aside.
5. In the empty potato pot, melt 1 tablespoon butter over low heat. Add minced garlic and cook until fragrant, about 90 seconds. Return potatoes to pot, add ⅓ cup milk and mash until smooth. Stir in Parmesan; season with salt and pepper.
6. Divide mashed potatoes and roasted carrots among plates. Slice chicken and arrange on top. Discard thyme sprigs and garlic clove from the skillet; drizzle remaining sauce over chicken. If sauce is too thick, stir in a splash of water.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth simmered until reduced by half or a teaspoon of chicken base dissolved in ½ cup water.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your demi-glace and Parmesan are certified gluten-free if needed.