Go Back

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

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 meal.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2–3 pieces boneless, skinless chicken breasts (or thighs) Use thighs for juicier meat if preferred.
  • 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) For dairy free, use full-fat coconut milk.
  • 1/3 cup grated Parmesan cheese Substitute with Pecorino or Gruyère for a different flavor.
  • 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 Use Yukon Gold for creamier mashed potatoes.
  • 1/2 cup milk or cream Adjust to preferred texture.
  • 2–3 tbsp butter For mashed potatoes.
  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter For glazing carrots.
  • 1 tbsp brown sugar or honey Use honey for a lighter glaze.
  • 1/4 tsp salt
  • a pinch of cinnamon or thyme (optional)

Method
 

Preparation
  1. Boil potatoes in salted water until fork-tender (15–20 minutes), drain and mash with butter, milk, and salt until smooth. Keep warm.
  2. 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 lid for the last 2–3 minutes to thicken glaze.
  3. 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.
Making the Sauce
  1. In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits, then stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
  2. Return chicken to the pan, spoon sauce over chicken, and simmer 2 more minutes to combine flavors.
Assembly and Serving
  1. Plate mashed potatoes and glazed carrots alongside the chicken, spoon extra sauce over everything, and garnish with parsley or chives.

Notes

Cool leftovers within two hours and store in airtight containers. Refrigerate for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or broth to revive the sauce. For longer storage, freeze separately from mashed potatoes and carrots for up to 2 months.