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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Recipe

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★★★★★

4.8 from 67 reviews

This creamy herb chicken recipe features tender seared chicken breasts smothered in a rich garlic-parmesan cream sauce, paired perfectly with buttery mashed potatoes and sweet glazed carrots. A comforting, balanced meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

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)

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

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

  1. Make the mashed potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash with butter, milk or cream, and salt until smooth and creamy. Keep warm while preparing other components.
  2. Glaze the carrots: In a saucepan over medium heat, combine carrots, butter, brown sugar (or honey), salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots become tender and glossy. Stir occasionally to prevent burning. Remove the lid for the last 2–3 minutes to thicken the glaze.
  3. Cook the chicken: Pat the chicken dry and season both sides generously with salt, pepper, garlic powder, dried thyme, and dried rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
  4. Make the herb cream sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits from the chicken. Stir in heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer gently for 3–5 minutes until the sauce thickens slightly and becomes creamy.
  5. Return chicken to the pan: Place the cooked chicken back into the skillet with the sauce. Spoon the sauce over the chicken and simmer for 2 more minutes to meld flavors together.
  6. Assemble and serve: Plate a serving of mashed potatoes and glazed carrots alongside the creamy herb chicken. Spoon additional sauce over the chicken and garnish with chopped parsley or chives for a fresh finish.

Notes

  • For extra flavor, marinate chicken 30 minutes beforehand with herbs and garlic powder if time permits.
  • You can substitute half-and-half for heavy cream to reduce richness slightly.
  • Use Yukon gold potatoes for creamier mashed potatoes or russet potatoes for fluffier texture.
  • Add a pinch of cinnamon to the glaze for a warm, aromatic twist.
  • Leftover sauce is great drizzled over steamed vegetables or rice.

Keywords: creamy herb chicken, mashed potatoes, glazed carrots, comfort food, easy dinner, chicken recipe

Find it online: https://tastybella.com/creamy-herb-chicken-with-mashed-potatoes-and-glazed-carrots-recipe/