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Creamy Herb Chicken with mashed potatoes and glazed carrots on a white plate

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

A comforting one-pot meal featuring creamy herb chicken, 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, Comfort Food
Calories: 600
Ingredients Equipment Method Notes

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 for chicken
  • 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 for potatoes
  • 2-3 tbsp butter for potatoes
  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter for carrots
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt for carrots

Equipment

  • skillet
  • saucepan
  • Pot for boiling
  • Potato masher or ricer

Method
 

  1. Boil the peeled and cubed potatoes in salted water until fork tender, about 15 to 20 minutes. Drain and mash with butter, milk, and a pinch of salt until smooth. Keep warm.
  2. In a saucepan over medium heat, combine the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for about 10 to 12 minutes until tender and coated in glaze. Remove the lid for the last 2 to 3 minutes to thicken the glaze.
  3. 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 to 5 minutes on each side until golden brown and cooked through. Remove and set aside.
  4. 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 to 5 minutes until slightly thickened.
  5. Return chicken to the pan, spoon the sauce over it, and simmer for an additional 2 minutes.
  6. 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. Do not skip the deglazing step for the sauce; the flavorful bits add depth. Adding a pinch of red pepper flakes can add a unique twist.
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