Creamy Herb Chicken with Mashed Potatoes & Butter Carrots

• total time: 39 minutes

Ingredients

For the Creamy Herb Chicken:

2–3 boneless, skinless chicken breasts (or thighs)

Salt & pepper to taste

½ tsp garlic powder

½ tsp dried thyme

½ tsp dried rosemary

1 tbsp olive oil

1 tbsp butter

3 cloves garlic, minced

½ cup chicken broth

½ cup heavy cream (or half-and-half)

⅓ cup grated Parmesan cheese

½ tsp Dijon mustard (optional)

1 tbsp chopped parsley or chives (for garnish)

For the Mashed Potatoes:

1 ½ lbs Yukon gold or russet potatoes, peeled and cubed

½ cup milk or cream

2–3 tbsp butter

Salt to taste

For the Glazed Carrots:

3 cups baby carrots or sliced carrots

2 tbsp butter

1 tbsp brown sugar or honey

¼ tsp salt

Optional: pinch of cinnamon or thyme

Directions

Make the mashed potatoes:

Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter, milk, and salt until smooth. Cover to keep warm.

Glaze the carrots:

In a saucepan over medium heat, combine carrots, butter, brown sugar, salt, and a splash of water. Cover and cook 10–12 minutes, stirring now and then, until tender and glossy. Remove lid for the last 2–3 minutes to thicken the glaze.

Cook the chicken:

Pat chicken dry and season with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and fully cooked. Transfer to a plate.

Make the herb cream sauce:

In the same skillet, sauté garlic for 30 seconds. Deglaze with chicken broth, scraping up any browned bits. Stir in cream, Parmesan, and Dijon mustard (if using). Let simmer 3–5 minutes until slightly thickened.

Return chicken to the pan:

Place chicken back in the sauce and simmer 2 minutes, spooning sauce over the top to blend flavors.

Assemble and serve:

Scoop mashed potatoes and glazed carrots onto each plate. Add chicken and drizzle with extra sauce. Finish with fresh parsley or chives. | Stir of Comfort