Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
There’s nothing quite like a warm, hearty meal to gather loved ones around the table, and this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is the epitome of comfort food. This dish combines juicy chicken sautéed to golden perfection, enveloped in a silky herb cream sauce, accompanied by fluffy mashed potatoes and caramelized carrots that are bursting with flavor. Whether it’s a cozy family dinner on a chilly evening, a celebration, or simply a treat for yourself, this recipe brings joy with every bite.
Readers will love how uncomplicated this recipe is, merging delightful flavors with minimal effort. It’s perfect for weeknights when time is tight, but you still want to serve something special. Your kitchen will fill with mouthwatering aromas, and before you know it, you’ll be savoring a meal that feels indulgent yet homemade.
This is what the finished dish looks like when perfectly baked.
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
These are the fresh ingredients ready for preparation.
Directions
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Make the mashed potatoes: Boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth. Keep warm.
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Glaze the carrots: In a saucepan over medium heat, combine the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes, stirring occasionally until the carrots are tender and glazed. Remove the lid for the last 2–3 minutes to thicken the glaze.
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Cook the chicken: Pat the 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 the chicken for 4–5 minutes per side, until golden and cooked through. Remove from pan and set aside.
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Make the herb cream sauce: In the same pan, add minced garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up any browned bits from the bottom. Stir in cream, Parmesan cheese, and Dijon mustard (if using). Simmer until slightly thickened, about 3–5 minutes.
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Return chicken to the pan: Add the chicken back to the pan, spooning sauce over the top. Simmer for another 2 minutes to allow the flavors to meld.
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Assemble and serve: Plate the mashed potatoes and glazed carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.
Tips & Variations
- Ingredient substitutions: You can use chicken thighs for a richer flavor or substitute half-and-half for heavy cream if you prefer a lighter option.
- Optional variations: Try adding sautéed mushrooms or spinach to the cream sauce for extra richness and nutrition.
- Storage or reheating tips: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 350°F (175°C) until warmed through or microwave in short intervals until hot.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
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This is a comforting and delightful meal that’s perfect for any occasion.
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Ingredients
- 2–3 pieces boneless, skinless chicken breasts (or thighs)
- 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 a lighter option, use 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 Salt to taste
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- a pinch cinnamon or thyme (optional)
Method
- Boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth. Keep warm.
- In a saucepan over medium heat, combine the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes, stirring occasionally until the carrots are tender and glazed. Remove the lid for the last 2–3 minutes to thicken the glaze.
- Pat the 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 the chicken for 4–5 minutes per side, until golden and cooked through. Remove from pan and set aside.
- In the same pan, add minced garlic and cook for 30 seconds.
- Deglaze with chicken broth, scraping up any browned bits from the bottom.
- Stir in cream, Parmesan cheese, and Dijon mustard (if using). Simmer until slightly thickened, about 3–5 minutes.
- Add the chicken back to the pan, spooning sauce over the top. Simmer for another 2 minutes to allow the flavors to meld.
- Plate the mashed potatoes and glazed carrots alongside the chicken. Spoon extra sauce over everything and garnish with parsley or chives.