Place the chicken breasts on a cutting board and pat dry with paper towels.
Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, and paprika.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them.
Flip the chicken breasts and cook for another 6-7 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and cover with foil to keep warm.
In the same skillet, add the minced garlic, baby carrots, and green beans. Sauté for 5-7 minutes until vegetables are tender but still crisp. Remove from heat and set aside.
Place the peeled and chopped potatoes into a large pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes or until potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper.
Mash the potatoes with a potato masher or fork until smooth and creamy.
Serve each chicken breast with a portion of sautéed vegetables and a scoop of garlic mashed potatoes.