INTRODUCTION
Comfort food has a way of warming our hearts and filling our stomachs with joy. One such dish is the Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots. This meal brings together tender chicken, rich creamy sauce, fluffy mashed potatoes, and sweet glazed carrots. It’s the perfect combination that satisfies your cravings and makes you feel at home. Whether you are cooking for your family or hosting friends, this dish will surely impress everyone at the table.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love this recipe. First, it’s full of flavor. The herbs give the chicken a wonderful taste while the creamy sauce takes it to another level. Second, this dish is super comforting and warm, making it perfect for chilly days. Third, it is not too complicated to make, even for beginner cooks. You will find that all the steps are straightforward and easy to follow. Lastly, the vibrant colors from the carrots and the creamy potatoes make the plate look beautiful, adding to the overall experience. Get ready to enjoy every bite!
HOW TO MAKE Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Making Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a simple and rewarding experience. Follow these easy steps, and you will have a fantastic dinner ready in no time.
EQUIPMENT NEEDED
To make this recipe, you will need:
- A large pot for boiling potatoes
- A skillet for the chicken and sauce
- A saucepan for the carrots
- A potato masher or fork
- Cooking spatula
- Measuring cups and spoons
- A knife and cutting board
Ingredients You’ll Need:
- 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
- Salt to taste
- 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
STEP-BY-STEP INSTRUCTIONS:
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Make the mashed potatoes: Start by boiling the potatoes in a large pot filled with salted water. Cook until fork-tender, which takes about 15–20 minutes. Once cooked, drain the potatoes and mash them with butter, milk, and salt until smooth and creamy. Keep them warm while you prepare the rest of the meal.
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Glaze the carrots: In a separate saucepan over medium heat, add the baby carrots, 2 tablespoons of butter, brown sugar or honey, salt, and a splash of water. Cover the pan and let the carrots simmer for about 10–12 minutes, or until they are tender and well-glazed. Be sure to stir occasionally. In the last 2–3 minutes of cooking, remove the lid so the glaze can thicken.
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Cook the chicken: Take the chicken breasts (or thighs) and pat them dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, dried thyme, and dried rosemary. In a skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once it is hot, sear the chicken for 4–5 minutes on each side, until it is golden brown and cooked all the way through. Once cooked, remove the chicken from the skillet and set it aside.
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Make the herb cream sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, pour in the chicken broth, scraping up any browned bits on the bottom of the pan. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if you are using it. Let the sauce simmer for about 3–5 minutes until it has slightly thickened.
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Return chicken to the pan: Place the cooked chicken back in the skillet, ensuring it gets coated well with the herb cream sauce. Let it simmer together for 2 more minutes so the flavors can combine beautifully.
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Assemble and serve: To serve, plate fluffy mashed potatoes and glazed carrots alongside the chicken. Spoon extra herb cream sauce over each piece of chicken and vegetables. Garnish with chopped parsley or chives for a fresh touch.
HOW TO SERVE Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Serving this dish is as lovely as preparing it. Place the mashed potatoes on one side of the plate and the glazed carrots on the other. Lay the chicken in the center, allowing some of the creamy sauce to drizzle onto the potatoes and carrots for added flavor. You can also serve some fresh bread or a simple side salad to complement the meal.
STORAGE & FREEZING: Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
This meal keeps well if you have leftovers. You can store the chicken, potatoes, and glazed carrots in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat in the microwave or on the stove over low heat, adding a splash of milk if needed for the potatoes.
If you want to freeze this dish, it is best to freeze the chicken and sauce separately from the mashed potatoes and carrots. It can stay in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then heat gently on the stove or in the microwave.
SERVING SUGGESTIONS
To enhance your dining experience, consider serving this dish with a simple green salad dressed with vinaigrette or some warm crusty bread. A glass of white wine, like a Chardonnay or Sauvignon Blanc, pairs nicely with the flavors of the chicken and cream sauce. You can also add some steamed green beans or broccoli for a crunchy texture contrast.
VARIATIONS
There are many ways to customize this recipe to suit your taste. Here are a few ideas:
- Switch up the proteins: Use turkey breast or even pork chops in place of chicken.
- Add veggies: Toss in some spinach or peas to the cream sauce for extra nutrition and color.
- Experiment with flavors: Try adding lemon zest or dried oregano to the herb sauce for a different flavor profile.
- Make it lighter: Use milk instead of heavy cream for a lighter sauce or reduce the butter in the carrots.
FAQs
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Can I use frozen chicken?
Yes, you can use frozen chicken, but it is best to thaw it first for even cooking. -
What can I use instead of heavy cream?
You can use half-and-half, whole milk, or a non-dairy cream alternative if you wish. -
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Just reheat before serving. -
How do I make my mashed potatoes creamier?
Use more butter and warm milk when mashing. You can also use a potato ricer for an extra smooth texture!
MAKE-AHEAD TIPS FOR Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
If you want to save time, you can prepare some parts of this meal ahead of time. You can peel and chop the potatoes and store them in cold water overnight in the refrigerator. Also, you can season the chicken ahead and keep it refrigerated until you are ready to cook it. The glazed carrots can be prepared a few hours in advance and reheated just before serving. By doing this, your main cooking time will be much shorter, allowing you to enjoy the evening with your guests.
In conclusion, Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a delightful comfort food meal that is easy to make and sure to satisfy. This dish brings warmth and flavor to your table, making it a perfect choice for any occasion. Enjoy cooking, serving, and eating this wonderful meal!
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Ingredients
Method
- Boil the potatoes in a large pot filled with salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth.
- In a saucepan, simmer baby carrots with butter, brown sugar or honey, salt, and a splash of water for 10–12 minutes until tender and glazed.
- Pat dry chicken and season with salt, pepper, garlic powder, thyme, and rosemary. Sear in a skillet with olive oil and butter for 4–5 minutes on each side until cooked through.
- Remove chicken and make the sauce by sautéing minced garlic and adding chicken broth, cream, Parmesan, and Dijon mustard. Let simmer for 3–5 minutes.
- Return the chicken to the skillet, coating it with the sauce, and simmer for an additional 2 minutes.
- Plate the mashed potatoes and glazed carrots alongside the chicken. Drizzle extra herb cream sauce over the dish and garnish with parsley or chives.