Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
600kcal
Ingredients
For the Chicken
- 2–3 pieces boneless, skinless chicken breasts (or thighs) Chicken thighs can be used for a juicier option.
- 1 tsp 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 Can substitute with vegetable broth for a lighter sauce.
- 1/2 cup heavy cream (or half-and-half) Dairy-free alternatives like cashew cream can be used.
- 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) For added flavor.
Method
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, stirring occasionally. Remove the lid for the last 2–3 minutes to thicken the glaze.
Cook the Chicken
- Pat the 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 the 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 the 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 the sauce over the chicken and simmer for 2 more minutes to combine flavors.
Assemble and Serve
- Plate the mashed potatoes and glazed carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.
Nutrition
Serving1gCalories600kcalCarbohydrates30gProtein40gFat30gSaturated Fat15gSodium800mgFiber4gSugar6g
Notes
Ingredient substitutions: You can substitute chicken thighs for breasts for a juicier option, or use vegetable broth for a lighter sauce. Optional variations: Add sautéed mushrooms or spinach to the herb cream sauce for extra veggies. For a little kick, consider adding red pepper flakes. Storage or reheating tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream to keep the sauce smooth.