Go Back
–+ servings
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Delight

A comforting Creamy Herb Chicken dish paired with mashed potatoes and glazed carrots, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts or Thighs Thighs for more flavor or breasts for a leaner option.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Adjust to taste.
  • 2 tbsp Olive Oil Can substitute with any cooking oil.
  • 2 tbsp Butter Prefer unsalted for better seasoning control.
  • 2 cloves Garlic Minced; garlic powder can be used.
For the Sauce
  • 1 cup Chicken Broth Vegetable broth as a vegetarian option.
  • 1 cup Heavy Cream or Half-and-Half Coconut cream for a dairy-free option.
  • 1 tbsp Dijon Mustard Optional.
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Italian Herbs Use fresh herbs for vibrant flavor.
  • 1 tbsp Parsley Use for garnish.
  • 1 tbsp Thyme Use for garnish.
For the Sides
  • 2 lbs Potatoes (Yukon Gold or Russet) Swap for sweet potatoes if desired.
  • 1/2 cup Whole Milk or Cream Adjust thickness with broth if necessary.
  • 3 cups Carrots Sliced; consider green beans as alternatives.
  • 2 tbsp Brown Sugar or Honey For glazing the carrots.
  • 1 tsp Optional Seasonings (Cinnamon or Thyme) Use sparingly for extra flavor.

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • potato masher

Method
 

Step-by-Step Instructions
  1. Peel and cube Yukon Gold or Russet potatoes. Boil in salted water for 15-20 minutes until fork-tender. Drain and set aside.
  2. Return drained potatoes to pot, add butter and warm milk or cream. Mash until smooth, season with salt and pepper.
  3. Melt 2 tablespoons of butter in a skillet, add sliced carrots. Sprinkle with brown sugar, stir to coat. Add water, cover, and cook for 10-12 minutes.
  4. Pat chicken dry, season with salt, pepper, and spices. Sear in skillet with olive oil and butter for 4-5 minutes on each side until golden and cooked.
  5. In the same skillet, lower heat, add minced garlic. Deglaze with chicken broth, stir in heavy cream, Dijon mustard, dried herbs, salt, and pepper. Simmer for 3-5 minutes.
  6. Return chicken to the skillet, spoon sauce over it, simmer for 2 minutes.
  7. Plate mashed potatoes, place chicken on top, drizzle with sauce, and arrange glazed carrots on the side.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked chicken and sides separately for up to 3 months.

Tried this recipe?

Let us know how it was!