Name: Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner

Author: rodrigo Stone
Total Time: 45 minutes
Yield: 3–4 servings 1x

Description

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a restaurant-worthy comfort meal that’s surprisingly easy to make at home. Juicy seared chicken is smothered in a velvety herb-infused cream sauce and served alongside buttery mashed potatoes and sweet, tender glazed carrots. It’s the kind of dish that makes any dinner feel special.

Ingredients

Scale

For the Creamy Herb Chicken:

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)

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

For the Glazed Carrots:

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

Instructions

Make the mashed potatoes:
Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
Glaze the carrots:
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. Stir occasionally. Remove lid for the last 2–3 minutes to thicken glaze.
Cook the chicken:
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.
Make the herb cream sauce:
In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
Return chicken to the pan:
Spoon sauce over chicken and simmer 2 more minutes to combine flavors.
Assemble and serve:
Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything. Garnish with parsley or chives.

Notes

Use bone-in chicken for even more flavor, or substitute with turkey cutlets. Make it dairy-free using coconut cream and olive oil. Want to save time? Use pre-made mashed potatoes and frozen carrots. This meal pairs beautifully with a glass of white wine or sparkling water with lemon.

Prep Time: 15 minutes
Cook Time: 30 minutes

Find it online: https://recipesreverie.com/creamy-herb-chicken-with-mashed-potatoes-glazed/