Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

why make this recipe

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a classic comfort-food dinner that brings roasted, savory chicken together with velvety mashed potatoes and sweet, glossy carrots — an easy, crowd-pleasing meal for weeknights or a cozy weekend dinner. It balances rich, creamy sauce and fresh herbs with simple pantry staples for reliable, homey flavor.

introduction

This complete dinner delivers everything on one plate: juicy, herb-seasoned chicken finished in a Parmesan cream sauce, buttery mashed potatoes, and tender glazed carrots with a touch of sweetness. If you enjoy fuss-free meals that taste like they took longer to prepare than they did, this is for you — and it pairs nicely with other simple skillet chicken dinners like easy one-pan chicken with buttered noodles for inspiration on weeknight cooking.

how to make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

This recipe is built in three parts (potatoes, carrots, chicken) so you can stagger timing: start the potatoes, move to the carrots while potatoes simmer, then sear the chicken and make the sauce in the same pan. Finish by returning the chicken to the sauce to meld flavors for a comforting, plated dinner.

Ingredients :

• 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)
• 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
• 1/2 cup milk or cream
• 2–3 tbsp butter
• Salt to taste
• 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

Directions :

• Make the mashed potatoes: Boil potatoes in salted water until fork-tender (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. Stir occasionally. Remove lid for the last 2–3 minutes to thicken glaze.
• Cook the chicken: Pat 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 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 browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
• Return chicken to the pan: Spoon sauce over chicken and simmer 2 more minutes to combine flavors.
• Assemble and serve: Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything. Garnish with parsley or chives.

how to serve Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Serve hot on warmed plates so the sauce stays silky. Spoon extra herb cream sauce over the chicken and potatoes. A simple green salad or steamed green beans adds freshness and color; crusty bread or dinner rolls are great for mopping up the sauce.

how to store Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Store cooled leftovers in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce, or reheat in a covered oven-safe dish at 325°F (160°C) until warmed through. For longer storage, freeze components separately (chicken and sauce together, mashed potatoes, and carrots) for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

• Pound thicker chicken breasts to even thickness so they cook evenly.
• Use warm milk for mashed potatoes to help them absorb fat and stay creamy.
• Don’t over-simmer the cream sauce — it will thicken quickly; adjust with broth if it gets too thick.
• Taste and adjust seasoning at each stage (potatoes, carrots, sauce) to achieve balance.
• If using chicken thighs, reduce cooking time slightly if they’re thin; check internal temperature (165°F/74°C).
• For a lighter sauce, use half-and-half instead of heavy cream and reduce Parmesan slightly.

variation (if any)

• Swap fresh herbs (thyme, rosemary) for 1 tbsp chopped fresh basil or tarragon for a different aroma.
• Add sautéed mushrooms to the sauce for earthiness.
• For a dairy-free version, use coconut cream or a cashew cream substitute and nutritional yeast instead of Parmesan.
• Replace brown sugar with balsamic reduction for a tangier carrot glaze.

FAQ

Q: Can I make this whole meal ahead of time?
A: Yes — cook components, cool, and store separately. Reheat gently and finish with fresh herbs just before serving.

Q: Can I use frozen carrots?
A: You can, but reduce initial simmer time and watch closely so they don’t become mushy; finish glazing uncovered.

Q: Is there a low-fat option?
A: Use half-and-half or a light cream substitute and reduce butter in the mashed potatoes; swap olive oil for butter when searing.

Conclusion

For an alternative carrot glaze idea with a touch of tang, see the excellent balsamic glazed carrot method at the Balsamic Glazed Carrots recipe on Superman Cooks.