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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 heartwarming meal that brings everyone together.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breasts or Thighs Choose breasts for leaner meat; thighs stay juicier.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 3 cloves Garlic (minced) Adjust based on your garlic love.
  • 1 cup Chicken Broth Use vegetable broth for vegetarian option.
  • 1 cup Heavy Cream or Half-and-Half Coconut cream is a dairy-free option.
  • 1 teaspoon Dijon Mustard (optional) Omit if you prefer a straightforward flavor.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Dried Italian Herbs Fresh herbs can elevate the taste.
For the Mashed Potatoes
  • 2 pounds Yukon Gold or Russet Potatoes Feel free to mix types.
  • 1 cup Whole Milk or Cream Use almond or oat milk for a dairy-free version.
  • 4 tablespoons Unsalted Butter Vegan butter serves as a substitution.
For the Glazed Carrots
  • 1 pound Carrots Could swap with green beans or broccoli.
  • 2 tablespoons Brown Sugar or Honey Maple syrup is a delightful alternative.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Equipment

  • large pot
  • skillet
  • Potato masher

Method
 

Preparation Steps
  1. Peel and cube potatoes, boil in salted water for 15–20 minutes until fork-tender. Drain and mash with warm milk and butter.
  2. Melt butter in a skillet, sauté carrots for 2–3 minutes, add sugar, salt, and pepper, cover and simmer for 10–12 minutes.
  3. Season chicken with salt, pepper, garlic powder, and herbs. Sear in olive oil and butter until golden brown.
  4. In the same skillet, add garlic, deglaze with chicken broth, then add cream and mustard, simmer until thickened.
  5. Return chicken to the sauce to coat, simmer for 2–3 minutes.
  6. Serve with mashed potatoes, glazed carrots, and garnish with parsley and thyme.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Ensure chicken reaches 165°F to prevent drying out. Pre-warm milk for smooth mashed potatoes. Let chicken rest before slicing.

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