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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

A comforting, crowd-pleasing dinner featuring savory chicken in a creamy herb sauce, buttery mashed potatoes, and sweet glazed carrots.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 2-3 boneless, skinless chicken breasts (or thighs) Pound thicker pieces for even cooking.
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme Can swap for fresh herbs.
  • 1/2 tsp dried rosemary Can swap for fresh herbs.
  • 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) For a lighter sauce, use half-and-half and reduce Parmesan.
  • 1/3 cup grated Parmesan cheese Adjust if using half-and-half.
  • 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 Using warm milk helps keep potatoes creamy.
  • 2-3 tbsp butter
  • Salt to taste Salt
For the Glazed Carrots
  • 3 cups baby carrots or sliced carrots Can use frozen, but adjust cooking time.
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey Balsamic reduction can be used for tang.
  • 1/4 tsp salt
  • Pinch cinnamon or thyme (optional)

Method
 

Making Mashed Potatoes
  1. Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
Glazing Carrots
  1. 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, stirring occasionally. Remove the lid for the last 2–3 minutes to thicken the glaze.
Cooking the Chicken
  1. Pat chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary.
  2. 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 from pan and set aside.
Making the Herb Cream Sauce
  1. In the same pan, add garlic and cook for 30 seconds.
  2. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, and Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
Combining Flavors
  1. Return chicken to the pan, spooning sauce over chicken, and simmer for 2 more minutes to combine flavors.
Assembly and Serving
  1. Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.

Notes

Serve hot on warmed plates to keep the sauce silky. Pair with a green salad or steamed green beans for fresh color.