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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Bliss

This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a comforting and delicious family meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 Boneless, skinless chicken breasts or thighs, turkey or tofu can be substituted
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic powder or fresh garlic
  • 1 teaspoon Dried thyme or fresh herbs
  • 1 teaspoon Dried rosemary or fresh herbs
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
For the Herb Cream Sauce
  • 2 cloves Garlic minced
  • 1 cup Chicken broth or vegetable broth for gluten-free
  • 1 cup Heavy cream or half-and-half
  • 1/2 cup Grated Parmesan cheese or nutritional yeast for dairy-free
  • 1 tablespoon Dijon mustard optional
For the Mashed Potatoes
  • 2 pounds Yukon gold or russet potatoes or sweet potatoes
  • 1/2 cup Milk or cream
For the Glazed Carrots
  • 1 pound Baby or sliced carrots or any root vegetable
  • 2 tablespoons Brown sugar or honey
  • 1 teaspoon Salt
  • Optional cinnamon or thyme
For Garnish
  • Chopped parsley or chives

Equipment

  • large skillet
  • Medium saucepan
  • Pot for boiling potatoes

Method
 

Mashed Potatoes
  1. Begin by peeling and cubing your potatoes. Place them in a pot of salted water, bring to a boil, and cook for 15–20 minutes until tender. Drain and mash with butter, milk, and salt.
Glazed Carrots
  1. In a medium saucepan, combine peeled carrots, butter, brown sugar, salt, and water. Cook over medium heat for 10–12 minutes, stirring occasionally until tender and glazed.
Cook the Chicken
  1. Season chicken with salt, pepper, garlic powder, thyme, and rosemary. Heat a large skillet with olive oil and butter. Sear chicken for 4–5 minutes on each side until cooked through.
Herb Cream Sauce
  1. In the same skillet, sauté minced garlic for 30 seconds. Add chicken broth, scrape the pan, then stir in heavy cream, Parmesan, and Dijon mustard. Simmer for 3–5 minutes until thickened.
Combine
  1. Return the chicken to the skillet and spoon sauce over. Simmer for an additional 2 minutes to meld flavors.
Serve
  1. Serve the chicken with mashed potatoes and glazed carrots. Garnish with chopped parsley or chives.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in airtight containers; refrigerate for up to 3-4 days. For longer storage, freeze chicken and sauce separately for up to 3 months.

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