Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a comforting, restaurant-quality meal perfect for any night of the week. Tender chicken breasts are seared to golden perfection and smothered in a luscious herb-infused cream sauce made with garlic, Parmesan, and fresh herbs. Served alongside creamy, buttery mashed potatoes and sweet, tender glazed carrots, this dish balances savory and sweet flavors beautifully for an irresistible, well-rounded plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken & Sauce
- 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
- Make the mashed potatoes: Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well, then mash with butter, milk, and salt until smooth and creamy. Keep warm while you prepare the rest of the meal.
- Glaze the carrots: In a saucepan over medium heat, combine carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes, stirring occasionally, until carrots are tender and the glaze is fragrant. Remove the lid during the last 2–3 minutes to let the glaze thicken slightly. Optionally, stir in a pinch of cinnamon or thyme for extra flavor.
- Cook the chicken: Pat the chicken dry and season both sides evenly with salt, pepper, garlic powder, thyme, and rosemary. Heat the olive oil and butter together in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the herb cream sauce: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up all the flavorful browned bits. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer gently for 3–5 minutes until the sauce thickens slightly.
- Return chicken to the pan: Place the cooked chicken back into the skillet with the sauce. Spoon the sauce over the chicken and simmer together for 2 more minutes to meld the flavors.
- Assemble and serve: Plate the mashed potatoes and glazed carrots alongside the creamy herb chicken. Spoon any extra sauce over the chicken and potatoes, then garnish with fresh chopped parsley or chives for a burst of color and freshness.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Mashed potatoes can be made ahead and kept warm in a covered dish or warmed before serving.
- Glazed carrots are easily adjusted with honey instead of brown sugar for a natural sweetness.
- Adding Dijon mustard boosts the depth of the cream sauce but can be omitted if preferred.
- Use fresh herbs if available for an even brighter flavor.
Keywords: Creamy Herb Chicken, Mashed Potatoes, Glazed Carrots, Garlic Parmesan Sauce, Comfort Food, Weeknight Dinner
