Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
560kcal
Ingredients
For the Chicken
- 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)
For the Mashed Potatoes
- 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
For the Glazed Carrots
- 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
Preparation of 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.
Glazing 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.
Cooking 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.
Making 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.
Finishing the Dish
- 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.
Nutrition
Serving1gCalories560kcalCarbohydrates45gProtein35gFat30gSaturated Fat15gSodium600mgFiber4gSugar8g
Notes
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.