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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Recipe

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★★★★★

4.4 from 130 reviews

This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting, hearty meal featuring tender seared chicken breasts smothered in a rich, creamy herb sauce, served alongside fluffy mashed potatoes and sweet, buttery glazed carrots. Perfect for a cozy dinner that feels both elegant and homey.

Ingredients

Scale

For the Chicken and Herb Sauce

  • 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
  • Pinch of cinnamon or thyme (optional)

Instructions

  1. Preparing the Mashed Potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain thoroughly and mash them with butter, milk, and a pinch of salt until smooth and creamy. Keep warm while you prepare the rest.
  2. Glazing the Carrots: In a saucepan over medium heat, combine the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer gently for 10–12 minutes until the carrots are tender. Remove the lid for the last 2–3 minutes to thicken the glaze, stirring occasionally.
  3. Cooking the Chicken: Pat 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. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Making the Herb Cream Sauce: In the same skillet, sauté the minced garlic for 30 seconds until fragrant. Pour in the chicken broth while scraping up any browned bits from the pan. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer the sauce for 3–5 minutes until it slightly thickens.
  5. Final Assembly: Return the chicken to the skillet, spoon the creamy herb sauce over the pieces, and simmer together for an additional 2 minutes to meld flavors and warm through. Plate the creamy mashed potatoes and glazed carrots next to the chicken, drizzle with any extra sauce from the pan, and garnish with fresh chopped parsley or chives. Serve immediately.

Notes

  • For even creamier mashed potatoes, use a potato ricer instead of mashing by hand.
  • Don’t skip the deglazing step when making the sauce; the flavorful browned bits create depth in the sauce.
  • Adding a pinch of red pepper flakes to the sauce can add a nice subtle heat and a unique flavor twist.
  • You can substitute half-and-half for heavy cream for a lighter sauce.
  • Use fresh herbs if available for a brighter flavor.

Keywords: comfort food, creamy chicken, glazed carrots, herb sauce, mashed potatoes, chicken dinner recipe

Find it online: https://deliciousdishspot.com/creamy-herb-chicken-with-mashed-potatoes-and-glazed-carrots-recipe/