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Creamy chicken dish with potatoes and carrots served in a bowl

Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

A comforting and complete meal featuring tender chicken in a creamy Parmesan sauce, served with velvety mashed Yukon Gold potatoes and glazed carrots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 2 to 3 pieces boneless, skinless chicken breasts or thighs Thighs are more forgiving for cooking.
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth (low sodium preferable)
  • 1/2 cup heavy cream or half-and-half For a lighter option, use light cream or a mix of milk and Greek yogurt.
  • 1/3 cup grated Parmesan cheese Can substitute Pecorino Romano for a saltier edge.
  • 1/2 teaspoon Dijon mustard, optional Adds a subtle tang.
  • 1 tablespoon chopped parsley or chives, for garnish
For the mashed potatoes
  • 1.5 pounds Yukon Gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream, warmed slightly Or warm chicken broth for a lower dairy option.
  • 2 to 3 tablespoons butter
  • Salt, to taste
For the glazed carrots
  • 3 cups baby carrots or sliced carrots
  • 2 tablespoons butter
  • 1 tablespoon brown sugar or honey Brown sugar gives a deeper caramel note.
  • 1/4 teaspoon salt
  • Optional pinch of cinnamon or thyme For a warm finishing note.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary.
  2. Place potatoes in cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well.
  3. Mash potatoes with warmed milk or cream and 2 to 3 tablespoons of butter. Taste and season with salt. Keep warm.
  4. In a small saucepan over medium, combine carrots, 2 tablespoons butter, brown sugar or honey, 1/4 teaspoon salt, and a splash of water.
  5. Cover and simmer, stirring once or twice, until the carrots are tender and glossy, about 10 to 12 minutes. Add a pinch of cinnamon or thyme if using. Remove lid near the end to concentrate the glaze.
Cooking
  1. Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  2. Add the chicken and sear until golden, about 4 to 5 minutes per side. Transfer chicken to a plate and tent loosely with foil to rest.
  3. Lower the heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
  4. Pour in chicken broth to deglaze the pan, scraping up browned bits.
  5. Stir in heavy cream, grated Parmesan, and Dijon mustard. Let the sauce simmer gently until it thickens slightly, about 2 to 3 minutes. Taste and adjust seasoning.
  6. Return the chicken to the skillet and spoon sauce over it. Warm through for 1 to 2 minutes so the chicken finishes cooking and soaks up the sauce.
Plating
  1. Spoon mashed potatoes onto plates, top with extra sauce, arrange glazed carrots, and place the chicken on top or beside.
  2. Garnish with chopped parsley or chives and serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 45gProtein: 38gFat: 30gSaturated Fat: 15gSodium: 650mgFiber: 3gSugar: 2g

Notes

Refrigerate leftovers within two hours in an airtight container. Store sauce and solids together or separately. Use within 3 to 4 days. Warm gently on the stove or reheat in the oven at 325°F until warmed through. Freeze for up to 3 months; thaw overnight before reheating.

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