why make this recipe
This meal gives warm comfort and simple flavors. The chicken is creamy and herby. The mashed potatoes are smooth and soft. The glazed carrots add a sweet bite. If you want a simple full dinner with easy steps, try this and then check a sweet idea like banana pudding with Biscoff cookies for dessert.
introduction
This recipe makes a full dinner that feels homey. You cook chicken, mash potatoes, and glaze carrots in one meal. The steps are clear and the ingredients are common. If you like simple treats after dinner, see a quick frozen dessert like 3-ingredient chocolate ice cream.
how to make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
Work in this order: make potatoes, glaze carrots, cook chicken, make sauce, then combine. Keep items warm as you go. Read each step before you start. For more about the recipe source and simple tips, visit our about page.
Ingredients :
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2–3 tbsp butter
- Salt to taste
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Optional: pinch of cinnamon or thyme
Directions :
- Make the mashed potatoes: Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
- Glaze the carrots: In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender and glazed. Stir occasionally. Remove lid for the last 2–3 minutes to thicken glaze.
- Cook the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Make the herb cream sauce: In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
- Return chicken to the pan: Spoon sauce over chicken and simmer 2 more minutes to combine flavors.
- Assemble and serve: Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything. Garnish with parsley or chives.
how to serve Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
Serve warm on plates with mashed potatoes as a base or on the side. Put carrots next to the potatoes. Spoon extra cream sauce over the chicken and potatoes. Add chopped parsley or chives for color. A simple green salad works well on the side.
how to store Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
Cool food to room temperature, then put in airtight containers. Store in the fridge for 3–4 days. Reheat in a skillet or microwave until hot. For longer storage, freeze chicken and sauce up to 2 months. Freeze potatoes and carrots separately for best texture.
tips to make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Pat chicken dry so it sears well.
- Use room-temperature potatoes for faster mashing.
- If sauce is too thin, simmer a bit longer to thicken.
- Taste and adjust salt at the end.
- For more easy dessert ideas to pair with this dinner, see a simple cookie recipe like banana pudding cookies recipe.
variation (if any)
- Use chicken thighs for more flavor and juicier meat.
- Swap heavy cream with half-and-half for a lighter sauce.
- Add cooked bacon bits to the sauce for a smoky note.
- Use honey instead of brown sugar for a different glaze taste.
- Add a pinch of nutmeg to mashed potatoes for warmth.
FAQs
Q: Can I use frozen carrots?
A: Yes. Thaw or add a few extra minutes to cooking time until tender.
Q: Can I make this gluten-free?
A: Yes. Check the Dijon and broth labels, and use gluten-free options if needed.
Q: How do I know the chicken is done?
A: Cook until the internal temperature reaches 165°F (74°C) or cut to check that juices run clear.
Q: Can I make parts ahead?
A: Yes. Make mashed potatoes and carrots ahead and reheat. Keep sauce and chicken separate until reheating.
Conclusion
This dinner is warm, simple, and family-friendly. It pairs creamy chicken with soft mashed potatoes and sweet glazed carrots. For a glazed carrot idea, see an easy recipe for Balsamic glazed carrots. For a classic take on creamy mashed potatoes, try the method in Classic Herb and Garlic Creamy Mashed Potatoes. If you plan a holiday meal, explore more ideas in this roundup of All the best Thanksgiving Recipes.
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Ingredients
For the chicken and sauce
- 2-3 pieces boneless, skinless chicken breasts (or thighs)
- 1 to taste Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
For the mashed potatoes
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2-3 tbsp butter
- 1 to taste Salt to taste
For the glazed carrots
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- a pinch cinnamon or thyme optional
Instructions
Preparation
- Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
- In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender and glazed. Stir occasionally. Remove lid for the last 2–3 minutes to thicken glaze.
Cooking the Chicken
- Pat chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary.
- Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, Dijon mustard (if using), and simmer until slightly thickened (3–5 minutes).
- Return chicken to the pan and spoon sauce over chicken. Simmer for 2 more minutes to combine flavors.
Assembly and Serving
- Plate mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything. Garnish with parsley or chives.
