Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Bliss

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a comforting dish perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts (or Thighs)
to taste Salt & Pepper Essential seasonings to enhance flavor.
1 teaspoon Garlic Powder Can substitute with fresh garlic.
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
2 tablespoons Olive Oil
2 tablespoons Butter
3 cloves Minced Garlic Adds flavor to sauce.
1 cup Chicken Broth Vegetable broth as a vegetarian option.
1 cup Heavy Cream (or half-and-half) Greek yogurt can be a lighter option.
1/2 cup Grated Parmesan Cheese Infuses flavor.
1 tablespoon Dijon Mustard (optional) Adds richness.
to taste Chopped Parsley or Chives For garnishing.

For the Mashed Potatoes

2 pounds Yukon Gold or Russet Potatoes Peeled and cubed.
1/2 cup Milk or Cream Try half-and-half or nut milk.

For the Glazed Carrots

1 pound Baby Carrots (or Sliced Carrots) Can use regular sliced carrots.
2 tablespoons Butter
1 tablespoon Brown Sugar (or Honey) Honey as a great substitute.
to taste Salt & Pinch of Cinnamon (optional) For seasoning.

Equipment

Large Pot
medium saucepan
large skillet
potato masher

Method

Step-by-Step Instructions

Prepare the mashed potatoes by boiling peeled and cubed potatoes in salted water until fork-tender, then mash with butter and milk.
Glaze the carrots by combining baby carrots, butter, brown sugar, and water in a saucepan; simmer until tender.
Cook the chicken by seasoning it and frying in olive oil and butter until golden brown and cooked through.
Make the herb cream sauce by sautéing garlic and adding chicken broth, cream, Parmesan, and mustard; simmer until thickened.
Finish the chicken by returning it to the skillet, spooning herb sauce over, and simmering together.
Serve by placing potatoes and glazed carrots on each plate, alongside the chicken topped with extra sauce, garnished with herbs.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Use boneless thighs for added juiciness; avoid overcooking chicken. Leftovers store well for up to 3-4 days in the fridge.

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