Introduction

This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting, flavorful dinner that’s perfect for any night of the week. Tender chicken breasts are smothered in a rich, herby cream sauce, served alongside buttery mashed potatoes and sweet, glazed carrots. It’s a classic combination made simple and delicious.

A dish showing three parts on a white plate set on a white marbled surface: on the left, a row of long, bright orange glazed carrots sprinkled lightly with green herbs, in the middle, a thick piece of browned chicken covered in smooth, creamy light brown gravy with flecks of green herbs, and on the right, a scoop of fluffy mashed potatoes with a small well in the center, also sprinkled with finely chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Make the mashed potatoes. Boil peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain well, then mash with butter, milk or cream, and salt until smooth. Keep warm.
Step 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 are tender and glazed. Stir occasionally and remove the lid for the last 2–3 minutes to thicken the glaze.
Step 3: 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 for 4–5 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
Step 4: Make the herb cream sauce. In the same pan, add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits. Stir in heavy cream, Parmesan cheese, and Dijon mustard if using. Let the sauce simmer gently for 3–5 minutes until slightly thickened.
Step 5: Return the chicken to the pan. Spoon the cream sauce over the chicken and simmer for another 2 minutes to meld the flavors.
Step 6: Assemble and serve. Plate the mashed potatoes and glazed carrots alongside the chicken. Spoon extra sauce over the entire dish and garnish with chopped parsley or chives.

Tips & Variations

Use chicken thighs instead of breasts for juicier meat with extra flavor.
Substitute fresh herbs like thyme and rosemary if available for a brighter taste.
Add a pinch of nutmeg to the mashed potatoes for a subtle warmth.
For dairy-free options, replace butter with olive oil and use coconut cream instead of heavy cream.
Try roasting carrots instead of glazing for a more caramelized flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken. Add a splash of broth or cream when reheating the sauce to keep it creamy.

How to Serve

A white plate shows a meal with three parts. On the right, there is a thick piece of roasted meat with a golden-brown crust, covered with a smooth, creamy beige gravy sprinkled with green herbs. Behind it, to the top right, there is a mound of fluffy mashed potatoes that are creamy white and topped with finely chopped green herbs. On the left side, there is a neat row of whole cooked carrots, bright orange and shiny, also sprinkled lightly with green herbs. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and proper browning.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan, try using Pecorino Romano or Grana Padano. For a non-dairy option, nutritional yeast adds a cheesy flavor.