Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

introduction

This classic comfort-dinner pairs tender, herb-seared chicken with a silky cream sauce, buttery mashed potatoes, and sweet glazed carrots for a well-rounded, crowd-pleasing meal. It’s elegant enough for guests but straightforward enough for a weeknight. For a quick reference or printable version, see the full recipe page here: Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots recipe page.

why make this recipe

This recipe delivers familiar, comforting flavors with minimal fuss. The herb cream sauce elevates simple chicken, while mashed potatoes and glazed carrots provide classic, complementary textures and tastes. It’s a great one-pan-plus-sides menu for families, date nights, or small dinner parties when you want reliable, homey satisfaction.

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

Follow an efficient order: start the mashed potatoes so they stay warm, glaze the carrots next, then cook the chicken and finish with the sauce so everything comes together hot and ready.

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 :

1. 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.
2. 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.
3. 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.
4. 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).
5. Return chicken to the pan: Spoon sauce over chicken and simmer 2 more minutes to combine flavors.
6. 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, spooning extra herb cream sauce over the chicken and potatoes. A simple green salad or steamed green beans add freshness and color. For wine pairings, try a medium-bodied Chardonnay or a light Pinot Noir.

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

Cool leftovers within two hours and store in airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to revive the sauce; avoid high heat to keep the cream from breaking. For longer storage, freeze chicken and sauce separately from mashed potatoes and carrots for up to 2 months; thaw overnight before reheating.

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

• Pat the chicken fully dry before seasoning to ensure a good sear.
• Use Yukon Gold potatoes for naturally creamy mashed potatoes; adjust milk and butter to reach your preferred texture.
• If your sauce seems thin, simmer a little longer or add a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).
• Taste and adjust seasoning at each stage—especially the sauce—since cream can mute flavors.
• For extra flavor, add a splash of white wine when deglazing before the chicken broth.

variation (if any)

• Swap chicken thighs for breasts for juicier meat.
• Add sautéed mushrooms or spinach to the cream sauce for more veggie content.
• Replace Parmesan with Pecorino or Gruyère for a different flavor profile.
• Use honey instead of brown sugar for a lighter glaze on the carrots, or add a pinch of cayenne for heat.

FAQ

Q: Can I make the sauce dairy-free?
A: Yes — substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative, though flavor will differ.

Q: How do I know the chicken is cooked through?
A: Use an instant-read thermometer; 165°F (74°C) in the thickest part indicates doneness.

Q: Can I prepare parts ahead of time?
A: You can make and chill mashed potatoes and glazed carrots a day ahead; gently reheat and refresh the mashed potatoes with added milk or butter.

Conclusion

For a reliable comfort-food dinner that balances richness and approachability, this Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is hard to beat. If you want more holiday-style sides and inspiration to build a full menu around this dish, check out All the best Thanksgiving Recipes – Daen’s Kitchen.