Start by adding the peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, return to the hot pot for 1-2 minutes to steam off excess moisture, then cover and set aside.

Preheat your oven to 425°F. Toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–35 minutes until tender and caramelized. Near the end, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove until bubbly. Pour this glaze over the carrots and toss.

Pat the chicken breasts dry and season with salt, pepper, half of the minced garlic, thyme, and/or Italian herbs. Rub in with 1 tablespoon of olive oil. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side or until golden brown and cooked through. Tent with foil to keep warm.

In the same skillet, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes. Deglaze with white wine, scraping up any bits from the pan. Simmer for 2–3 minutes to reduce, add chicken stock, and continue simmering until thickened. Off heat, whisk in 2 tablespoons of cold butter until silky. Season with salt and pepper.

Mash the hot potatoes to your desired consistency. In a small saucepan, warm 4 tablespoons of butter, cream cheese, and milk until melted. Stir this creamy mixture into the potatoes until smooth and luscious, and season with salt and pepper.

Serve this meal on a beautiful platter with the chicken cut into slices, carrots on one side, and creamy mashed potatoes on the other, topped with the sauce.