Print

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting dish featuring tender chicken in a creamy herb sauce, fluffy mashed potatoes, and glazed carrots.

Ingredients

Scale
  • 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)
  • 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt
  • Optional: pinch of cinnamon or thyme

Instructions

  1. Make the mashed potatoes: Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash with butter, milk, and salt until smooth. Keep warm on the stove.
  2. Glaze the carrots: In a medium saucepan over medium heat, combine the carrots, two tablespoons of butter, brown sugar, salt, and a splash of water. Cover and simmer for 10-12 minutes, stirring occasionally until tender. Remove the lid for the final 2-3 minutes to thicken the glaze.
  3. Cook the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. In a skillet over medium-high heat, heat olive oil and butter. Sear the chicken for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
  4. Make the herb cream sauce: In the same skillet, add the minced garlic, cooking for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping off the flavorful bits. Stir in the cream, Parmesan cheese, and Dijon mustard, and simmer for 3-5 minutes until slightly thickened.
  5. Return chicken to the pan: Place the chicken back into the pan, spoon the sauce over the top, and simmer for an additional 2 minutes to meld the flavors.
  6. Assemble and serve: Plate the dish by serving mashed potatoes and glazed carrots alongside the chicken. Drizzle with extra sauce and garnish with freshly chopped parsley or chives.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave with a splash of milk for creamy mashed potatoes.

Nutrition

Find it online: https://www.topchoicerecipes.com/creamy-herb-chicken-mashed-potatoes-glazed-carrots/