Rub chicken breasts with olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
Heat a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
Add butter to the pan, spooning it over the chicken for extra flavor. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through and juices run clear.
Step 2: Make the Mashed Potatoes
While the chicken cooks, place potatoes in a large pot and cover with water.
Bring to a boil and cook for 15–20 minutes until tender when pierced with a fork.
Drain and mash with butter, warm milk, salt, and pepper until smooth and creamy. Adjust consistency with more milk if needed.
Step 3: Glaze the Carrots
Steam or boil carrots until just tender, about 8 minutes. Drain well.
In a skillet, melt butter and stir in honey (or brown sugar). Cook for 2–3 minutes until the mixture becomes glossy.
Add the carrots to the pan and toss to coat evenly. Season with salt, pepper, and sprinkle with fresh parsley before serving.
