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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Delight

A comforting Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots recipe, perfect for cozy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts or thighs Thighs offer more flavor
  • to taste Salt & Black Pepper
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
For the Sauce
  • 2 tablespoons Butter For richness
  • 3 cloves Minced Garlic Adjust for milder flavor
  • 1 cup Chicken Broth Homemade broth preferred
  • ¾ cup Heavy Cream Coconut cream as a substitute
  • 1 teaspoon Dijon Mustard Optional for tanginess
  • 1 teaspoon Onion Powder For flavor
  • 1 teaspoon Garlic Powder For flavor
  • 1 teaspoon Dried Italian Herbs Use fresh herbs for more flavor
For the Mashed Potatoes
  • 2 pounds Yukon Gold or Russet Potatoes For creaminess
  • ½ cup Whole Milk or Cream Warm before mixing
  • 4 tablespoons Unsalted Butter Essential for flavor
For the Glazed Carrots
  • 4 cups Carrots Sliced
  • 2 tablespoons Brown Sugar or Honey For sweetness
  • to taste Cinnamon or Thyme Optional, elevates flavor

Equipment

  • large pot
  • Skillet
  • Potato Masher
  • Meat Thermometer

Method
 

Cooking Steps
  1. Begin by peeling and cubing the potatoes. Place in salted water and boil until fork-tender (15-20 minutes). Drain and return to pot.
  2. Add warm milk and butter to drained potatoes. Mash until smooth, season with salt and pepper, and keep warm.
  3. In a skillet, melt butter and sauté the sliced carrots until starting to soften. Add brown sugar, salt, and pepper, cover, and cook until tender.
  4. Season chicken with salt, pepper, onion powder, and garlic powder. Heat oil and butter in skillet and sear chicken until golden and cooked through.
  5. Lower heat, add remaining butter and garlic to the skillet. Sauté briefly, deglaze with chicken broth, and stir in cream, mustard, and herbs, simmering until thickened.
  6. Return chicken to skillet, coating with sauce. Let simmer gently for 3-4 minutes.
  7. Plate the dish with mashed potatoes, glazed carrots, and chicken topped with herb sauce. Garnish with parsley and thyme.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 900mgFiber: 4gSugar: 10gVitamin A: 5000IUVitamin C: 25mgCalcium: 100mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently with broth if needed.

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