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Garlic Herb Chicken with Glazed Carrots Recipe

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This comforting Garlic Herb Chicken & Carrot Plate is a delightful lunch featuring tender pan-seared chicken breasts in a creamy herb Parmesan sauce, paired with buttery mashed potatoes and sweet glazed carrots. Perfect for an easy yet elegant homemade meal that balances savory and slightly sweet flavors.

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 peeled and cubed potatoes in salted water for 15–20 minutes until fork-tender. Drain well, then mash with butter, milk or cream, and salt until smooth and creamy. Keep warm until serving.
  2. Glaze the carrots: In a medium saucepan over medium heat, combine carrots, butter, brown sugar or honey, salt, and a splash of water. Cover and simmer for 10–12 minutes, stirring occasionally, until carrots are tender and glazed. Remove the lid for the last 2–3 minutes to thicken the glaze.
  3. 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 chicken for 4–5 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
  4. Make the herb cream sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using), then simmer for 3–5 minutes until the sauce thickens slightly.
  5. Return chicken to the pan: Place the chicken back into the skillet and spoon the herb cream sauce over it. Simmer together for 2 more minutes to allow the flavors to meld.
  6. Assemble and serve: On plates, arrange a helping of mashed potatoes and glazed carrots alongside the creamy herb chicken. Spoon additional sauce over the chicken and garnish with chopped parsley or chives before serving.

Notes

  • You can substitute chicken thighs for breasts for a juicier result.
  • Use half-and-half instead of heavy cream for a lighter sauce.
  • Adding a pinch of cinnamon or thyme to the carrots enhances their sweetness.
  • Leftover mashed potatoes can be reheated with a splash of milk to restore creaminess.
  • Make sure to deglaze the pan well to capture all those flavorful browned bits for the sauce.

Find it online: https://oliviabakes.com/garlic-herb-chicken-with-glazed-carrots-recipe/