Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Why Make This Recipe
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is the ultimate comfort food that warms the soul. This dish brings together tender chicken coated in a rich herb cream sauce, fluffy mashed potatoes, and sweet glazed carrots, making it a well-rounded meal perfect for any occasion. Whether you’re cooking for family or friends, this recipe is sure to impress and satisfy everyone’s cravings for a hearty dinner.
How to Make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Ingredients:
- 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
Directions:
- Make the mashed potatoes: Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth. Keep warm.
- Glaze the carrots: In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender and glazed. Stir occasionally and remove the lid for the last 2–3 minutes to thicken the glaze.
- Cook the chicken: Pat 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 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Make the herb cream sauce: In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened, about 3–5 minutes.
- Return chicken to the pan: Spoon sauce over chicken and simmer for 2 more minutes to combine flavors.
- Assemble and serve: Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.
How to Serve Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Serve the Creamy Herb Chicken with warm mashed potatoes and glazed carrots on a large plate. Drizzle any extra sauce over the chicken and vegetables for added flavor. This comforting meal is perfect for family dinners, special occasions, or whenever you’re craving something delicious and satisfying.
How to Store Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
To store leftovers, place the Creamy Herb Chicken, mashed potatoes, and glazed carrots in an airtight container. They will last in the fridge for up to 3-4 days. Reheat in the microwave or on the stove until warmed through.
Tips to Make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Ensure chicken is cooked thoroughly: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C).
- Flavor variations: Feel free to add your favorite herbs or spices to the chicken or the mashed potatoes for a personal touch.
- Creamy potatoes: For ultra-creamy mashed potatoes, use a potato ricer instead of a masher.
Variation
You can easily turn this recipe into a lighter version by using skinless chicken breasts and low-fat dairy options for the cream and butter. Alternatively, you can add some sautéed spinach or peas for extra color and nutrients.
FAQs
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work wonderfully and add extra flavor and juiciness.
- Can I prepare this meal in advance?
- Yes, you can prep the mashed potatoes and glaze the carrots ahead of time and reheat them when ready to serve.
- What if I don’t have heavy cream?
- You can substitute heavy cream with half-and-half or a mixture of milk and butter for a lighter option.
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
A comforting dish that combines tender chicken in a rich herb cream sauce, fluffy mashed potatoes, and sweet glazed carrots, perfect for any occasion.
Ingredients
For the Chicken
- 2–3 pieces boneless, skinless chicken breasts (or thighs)
- 1 tsp salt to taste
- 1 tsp 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
- 1 tsp 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
- 1 pinch cinnamon or thyme (optional)
Instructions
Preparation
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth. Keep warm.
- In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender and glazed. Stir occasionally and remove the lid for the last 2–3 minutes to thicken the glaze.
Cooking the Chicken
- Pat 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 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened, about 3–5 minutes.
- Spoon sauce over chicken and simmer for 2 more minutes to combine flavors.
Assembly and Serving
- Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.
Notes
Ensure chicken is cooked thoroughly: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C). Feel free to add your favorite herbs or spices to the chicken or the mashed potatoes for a personal touch. For ultra-creamy mashed potatoes, use a potato ricer instead of a masher. You can turn this recipe into a lighter version by using skinless chicken breasts and low-fat dairy options for the cream and butter. Alternatively, add sautéed spinach or peas for extra color and nutrients.
