Preparation Steps

• Bring a large pot of salted water to a boil. Add your peeled and cubed potatoes and cook for about 15–20 minutes or until fork-tender. While they cook, start prepping the chicken and carrots.
• Once the potatoes are soft, drain and return them to the pot. Add butter, milk, and a generous pinch of salt. Mash until creamy and smooth. Adjust milk if you like them a bit looser, and feel free to add some black pepper or chives for extra depth.
• Season both sides of the chicken breasts with salt, pepper, thyme, rosemary, and paprika. Heat olive oil in a skillet over medium heat. Add garlic and sauté just until fragrant, about 30 seconds.
• Carefully place the chicken in the pan and cook for about 5–6 minutes per side until golden and fully cooked through. Add the butter during the last minute of cooking and spoon it over the chicken to infuse it with even more flavor.
• Remove from heat and cover loosely with foil to keep warm.
• In a separate pan (or the same one if you clean it quickly), add sliced carrots, butter, brown sugar, and salt. Cook over medium heat for 10–12 minutes, stirring often, until the carrots are tender and the glaze is thick and shiny.
• Plate each dish with a generous scoop of mashed potatoes, a portion of glazed carrots, and one juicy garlic herb chicken breast. Spoon any remaining glaze or pan juices over the top.
• Serve warm, and watch smiles appear around your table.