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Delicious creamy chicken with potatoes and carrots served on a plate

Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

A comforting, complete meal featuring tender seared chicken in a Parmesan cream sauce, velvety Yukon Gold mashed potatoes, and glossy brown-sugar carrots.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 2 to 3 pieces boneless, skinless chicken breasts or thighs Thighs are more forgiving for cooking.
  • 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 a mix of milk and Greek yogurt.
  • 1/3 cup grated Parmesan cheese Pecorino Romano can be substituted.
  • 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 Or warmed chicken broth for lower dairy.
  • 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. Mash with warmed milk or cream and 2 to 3 tablespoons butter. Season with salt. Keep warm.
  3. In a small saucepan over medium, combine carrots, 2 tablespoons butter, brown sugar or honey, 1/4 teaspoon salt, and a splash of water. Cover and simmer, stirring once or twice, until 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 the Chicken
  1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. 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.
  2. Lower the heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
  3. Pour in chicken broth to deglaze the pan, scraping up browned bits.
  4. 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.
  5. Return the chicken to the skillet and spoon sauce over it. Warm through for 1 to 2 minutes.
Plating
  1. Spoon mashed potatoes onto plates, top with extra sauce, arrange glazed carrots, and place the chicken on top or beside. Garnish with chopped parsley or chives.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 6g

Notes

If you prefer thighs for more forgiving cooking, use them. For dairy-free options, replace cream with coconut milk and Parmesan with a nutritional yeast mix.

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