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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

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A comforting dish featuring creamy, herb-infused chicken served alongside fluffy mashed potatoes and sweet glazed carrots.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 170–200 g each)
  • 1 ½ tsp kosher salt, divided
  • ¾ tsp freshly ground black pepper, divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, finely minced
  • 1 small shallot, finely minced
  • ½ cup dry white wine or low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice (optional)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp chopped fresh basil (optional)
  • ¼ cup freshly grated Parmesan cheese (optional)
  • 900 g Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter, room temperature
  • ½ to ¾ cup warm whole milk or half-and-half
  • ¼ cup sour cream or cream cheese (optional)
  • ¼ tsp freshly ground black pepper
  • 450–500 g carrots, peeled and cut into 0.5 cm slices
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar or honey
  • ¼ tsp kosher salt
  • ? tsp freshly ground black pepper
  • ¼ cup water or orange juice
  • 1 tsp fresh lemon juice (optional)

Instructions

  1. Prepare the Potatoes: Place the peeled, chopped potatoes in a large pot and cover with cold water by about 2.5 cm. Stir in 1 ½ tsp kosher salt.
  2. Boil the Potatoes: Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15–20 minutes, until tender.
  3. Let Potatoes Steam: Drain potatoes well and return them to the hot pot. Let them sit for 1–2 minutes to steam.
  4. Make the Mashed Potatoes: Warm the milk in a small saucepan until just warm. Add butter to hot potatoes and mash until mostly smooth.
  5. Combine for Creaminess: Stir in ½ cup of warm milk and sour cream. Season with salt and pepper, adjusting to taste.
  6. Keep Warm: Cover the pot and keep warm.
  7. Season the Chicken: Pat chicken breasts dry. Mix salt, pepper, garlic powder, and onion powder. Sprinkle over chicken breasts.
  8. Sear the Chicken: Heat a large skillet, add olive oil and 1 tbsp butter, then add chicken breasts and sear for about 4–5 minutes per side until golden.
  9. Start the Glazed Carrots: In a skillet, add sliced carrots, butter, brown sugar, water, salt, and pepper. Simmer over medium heat.
  10. Cook the Carrots: Cover and cook for 6–8 minutes. Remove the lid and cook until reduced to a glossy glaze.
  11. Finish the Carrots: Stir in lemon juice if using, and taste for seasoning.
  12. Make the Creamy Herb Sauce: In the same skillet, add remaining butter, shallot, and garlic. Cook until fragrant.
  13. Deglaze the Pan: Pour in white wine and simmer for 2–3 minutes.
  14. Create the Sauce: Stir in chicken broth, cream, Dijon mustard, and remaining pepper. Simmer until thickened.
  15. Add the Herbs: Turn heat to low, add fresh herbs and adjust seasoning.
  16. Finish Cooking the Chicken: Return chicken breasts and any juices to the skillet. Simmer until cooked through.
  17. Plate the Dish: Spoon mashed potatoes onto each plate, add a chicken breast, ladle sauce over chicken, and serve with glazed carrots.

Notes

Adjust flavor with additional herbs or lemon juice as desired. Store leftovers in airtight containers for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/creamy-herb-chicken-mashed-potatoes-glazed-carrots/

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