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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe

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5 from 44 reviews

A comforting and flavorful meal featuring tender creamy herb chicken served alongside smooth mashed potatoes and sweet glazed carrots, perfect for a hearty dinner.

Ingredients

Creamy Herb Chicken

  • 2–3 boneless, skinless chicken breasts or thighs
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp Dijon mustard (optional)
  • 1 tbsp chopped parsley or chives for garnish

Mashed Potatoes

  • 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
  • Salt to taste

Glazed Carrots

  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt
  • Pinch of cinnamon or thyme (optional)

Instructions

  1. Make the mashed potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 20 minutes. Drain thoroughly, then mash with butter, milk or cream, and salt until smooth and creamy. Keep warm until serving.
  2. Glaze the carrots: In a saucepan over medium heat, combine carrots, butter, brown sugar or honey, salt, and a splash of water. Cover and let simmer for 12 minutes, stirring occasionally. Remove lid for the last 3 minutes to reduce liquid and thicken the glaze.
  3. Cook the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 5 minutes per side or until golden brown and cooked through. Remove chicken from pan and set aside.
  4. Make the herb cream sauce: In the same pan, add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up browned bits. Stir in heavy cream, grated Parmesan cheese, and Dijon mustard if using. Let simmer for 5 minutes until the sauce thickens slightly.
  5. Return chicken to the pan: Place the cooked chicken back into the skillet with the sauce. Spoon sauce over the chicken and simmer together for 2 minutes to meld flavors.
  6. Assemble and serve: Plate the mashed potatoes and glazed carrots alongside the creamy herb chicken. Spoon extra herb sauce over the chicken and garnish with freshly chopped parsley or chives for a bright finish.

Notes

  • Use heavy cream for a richer sauce or half-and-half for a lighter option.
  • Yukon gold potatoes provide creamy texture, while russets yield fluffier mashed potatoes.
  • Substitute honey for brown sugar in glazed carrots if preferred.
  • Chicken thighs can be used for juicier meat instead of breasts.
  • For extra flavor, add a splash of white wine when deglazing the pan.
  • To keep mashed potatoes warm, cover with foil or place in a warm oven while finishing other components.

Find it online: https://mealsbykate.com/creamy-herb-chicken-with-mashed-potatoes-and-glazed-carrots-recipe/