Print

Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots

Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the delightful comfort of Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots—a dish that combines the rich flavors of tender chicken thighs with a creamy herb sauce, fluffy mashed potatoes, and buttery glazed carrots. This meal brings warmth and satisfaction to any dining occasion, from casual family dinners to special gatherings. In just 45 minutes, you can create a gourmet experience that is both easy and impressive. The aromatic sauce elevates the chicken while the sides provide the perfect balance of textures and flavors. Enjoy this comforting dish that feels like a warm hug on your plate.

Ingredients

Scale
  • 1 bone-in, skin-on chicken thigh
  • 1 tbsp olive oil or butter
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp dried herbs (thyme, parsley, or Italian mix)
  • Salt & pepper to taste
  • Chopped fresh parsley (for garnish)
  • 2 medium potatoes, peeled & cubed
  • 2 tbsp butter
  • 2 tbsp milk or cream
  • Salt & pepper to taste
  • 3–4 whole carrots, peeled
  • 1 tsp olive oil or butter
  • Pinch of salt & dried parsley

Instructions

  1. Season the chicken thigh with salt and pepper. In a skillet heated over medium-high heat, add olive oil or butter. Sear the chicken skin-side down for about 5-6 minutes until golden brown. Flip it over and cook through until fully cooked. Remove from skillet and set aside.
  2. In the same skillet used for the chicken, add chicken broth to deglaze while scraping up any browned bits from the bottom. Stir in heavy cream, Dijon mustard, dried herbs, salt, and pepper. Simmer for about 4-5 minutes until the sauce thickens slightly. Return the seared chicken to the skillet and coat it in the sauce.
  3. In a pot filled with water, add cubed potatoes. Boil until they are soft when pierced with a fork. Drain them well before mashing with butter, milk or cream, salt, and pepper until smooth and fluffy.
  4. Prepare another pot or steam basket for cooking carrots. Boil or steam them until fork-tender (about 5-7 minutes). Drain well, then toss in olive oil or butter along with salt and dried parsley in a hot pan until glossy.
  5. On plates, serve generous portions of mashed potatoes alongside glazed carrots. Top each plate with herb-cream chicken drizzled generously in sauce. Finish with chopped fresh parsley as a garnish for added freshness.

Nutrition

Find it online: https://myrecipestories.com/herb-cream-chicken-with-mashed-potatoes-glazed-carrots/