Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
A comforting one-pot meal featuring creamy herb chicken, fluffy mashed potatoes, and sweet, glazed carrots.
Ingredients
For the Chicken and Herb Sauce
- 2-3 pieces boneless, skinless chicken breasts (or thighs)
- to taste Salt & pepper
- 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)
For the Mashed Potatoes
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2-3 tbsp butter
- to taste Salt
For the Glazed Carrots
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- pinch cinnamon or thyme (optional)
Instructions
Preparing the Mashed Potatoes
- Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and a pinch of salt until smooth. Keep warm.
Glazing the Carrots
- In a saucepan over medium heat, combine the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for about 10–12 minutes until tender and coated in glaze. Remove the lid for the last 2–3 minutes to thicken the glaze.
Cooking the Chicken
- Pat the chicken dry and season both sides generously with salt, pepper, garlic powder, thyme, and rosemary.
- Heat olive oil and butter in a skillet over medium-high heat and sear the chicken for about 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.
Making the Herb Cream Sauce
- In the same skillet, sauté the minced garlic for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Stir in the cream, Parmesan cheese, and Dijon mustard (if using) and simmer for 3–5 minutes until slightly thickened.
Final Assembly
- Return chicken to the pan, spoon the sauce over it, and simmer for an additional 2 minutes.
- Plate the creamy mashed potatoes and glazed carrots next to the chicken, drizzle any extra sauce over the top, and garnish with fresh parsley or chives.
Notes
For even creamier mashed potatoes, use a potato ricer. Don’t skip the deglazing step for the sauce; the flavorful bits add depth. Adding a pinch of red pepper flakes can add a unique twist.