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Creamy herb chicken with mashed potatoes and glazed carrots on a dinner plate

Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting, flavorful dinner with tender chicken, a rich herb cream sauce, smooth mashed potatoes, and sweet glazed carrots. It is an easy, satisfying choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Herb Cream Sauce
  • 2–3 boneless, skinless chicken breasts or thighs
  • Salt, divided, to taste
  • Black 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
Mashed Potatoes
  • 1.5 lbs (680 g) Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
Glazed Carrots
  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt
  • Pinch of cinnamon or thyme, optional
  • Splash of water

Method
 

Mashed Potatoes
  1. Place the cubed potatoes in salted water and boil for 15–20 minutes, until they are easily pierced with a fork.
  2. Drain the potatoes, then mash with 2–3 tbsp butter, 1/2 cup milk or cream, and salt until smooth. Keep warm.
Glazed Carrots
  1. Combine the carrots, 2 tbsp butter, brown sugar or honey, 1/4 tsp salt, and a splash of water in a saucepan over medium heat.
  2. Cover and simmer for 10–12 minutes, stirring occasionally, until the carrots are tender.
  3. During the final 2–3 minutes, uncover the saucepan and continue cooking until the glaze becomes thicker. Add a pinch of cinnamon or thyme if using.
Chicken and Sauce
  1. Pat the chicken dry and season both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.
  2. Warm the olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook the chicken for 4–5 minutes on each side, until golden and the center reaches 165°F / 74°C. Transfer the chicken to a plate.
  3. Add the minced garlic to the skillet and cook for 30 seconds. Add the chicken broth, scraping the browned bits from the bottom of the pan.
  4. Mix in the heavy cream or half-and-half, Parmesan cheese, and Dijon mustard if using. Simmer for 3–5 minutes, until the sauce has thickened slightly.
  5. Place the chicken back in the skillet and coat it with the herb cream sauce. Simmer for 2 minutes.
Serving
  1. Serve the chicken with the mashed potatoes and glazed carrots. Spoon the remaining herb cream sauce over the chicken and potatoes, then finish with chopped parsley or chives.

Notes

For the best texture, keep the mashed potatoes warm while finishing the chicken and sauce.