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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

A comforting and flavorful dish featuring tender chicken in a rich herb cream sauce, served with fluffy mashed potatoes and sweet glazed carrots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2–3 pieces 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)
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
  • Salt to taste
For the Glazed Carrots
  • 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

Method
 

Preparation
  1. 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.
  2. 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.
Cooking the Chicken
  1. 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.
  2. 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.
  3. Return the chicken to the skillet, coating it with the sauce, and simmer for an additional 2 minutes.
Serving
  1. Plate the mashed potatoes and glazed carrots alongside the chicken. Drizzle extra herb cream sauce over the dish and garnish with parsley or chives.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and can be frozen for up to 3 months. Reheat gently when serving.