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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe

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4.4 from 138 reviews

This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots recipe features tender pan-seared chicken breasts in a luscious garlic-parmesan herb cream sauce, served alongside buttery mashed potatoes and sweet glazed carrots. A comforting and elegant meal perfect for any night of the week.

Ingredients

For the Creamy Herb Chicken:

  • 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)

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
  • Optional: pinch of cinnamon or thyme

Instructions

  1. Make the mashed potatoes: Boil the peeled and cubed potatoes in salted water for 15–20 minutes or until fork-tender. Drain well and mash with butter, milk, and salt until smooth and creamy. Keep warm until serving.
  2. Glaze the carrots: In a saucepan over medium heat, combine the carrots, butter, brown sugar (or honey), salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender. Stir occasionally to prevent sticking. Remove the lid for the last 2–3 minutes to thicken the glaze, then set aside and keep warm.
  3. Cook the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. Heat the olive oil and butter in a skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. Make the herb cream sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan by adding the chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer the sauce for 3–5 minutes until slightly thickened.
  5. Return chicken to the pan: Place the cooked chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and simmer together for an additional 2 minutes to blend the flavors.
  6. Assemble and serve: Plate the creamy mashed potatoes and glazed carrots alongside the chicken breasts. Spoon extra herb cream sauce over the chicken and vegetables. Garnish with chopped parsley or chives for a fresh finish.

Notes

  • Chicken thighs can be used instead of breasts for a juicier option.
  • Substitute heavy cream with half-and-half for a lighter sauce.
  • Add a splash of white wine when deglazing the pan for extra depth of flavor.
  • For dairy-free options, replace butter and cream with plant-based alternatives.
  • Leftover mashed potatoes can be kept warm in a slow cooker on low.
  • Adjust seasoning to taste at each step, especially the salt and pepper.

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