Creamy Herb Chicken with Mashed Potatoes & Carrots
A comforting plate of golden seared chicken with creamy herb sauce, served with buttery mashed potatoes and sweet glazed carrots. A complete dinner full of flavor and warmth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
For the Chicken & Sauce:
4 boneless chicken breasts
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
1 shallot, minced
½ cup chicken broth
¾ cup heavy cream
1 tbsp fresh thyme or rosemary
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs Yukon Gold potatoes
4 tbsp butter
½ cup milk or cream
Salt and pepper
For the Glazed Carrots:
4 carrots, peeled and sliced
2 tbsp butter
1 tbsp brown sugar or maple syrup
Pinch of salt
Instructions
-
Boil potatoes until tender, mash with butter, milk, salt, and pepper.
-
Sauté carrots in butter, steam briefly, then glaze with sugar/maple syrup.
-
Sear chicken in oil and butter until golden and cooked through. Remove.
-
In same pan, cook shallot and garlic, add broth, then stir in cream and herbs.
-
Return chicken to sauce and simmer 3–4 minutes.
-
Serve with mashed potatoes and glazed carrots.
Notes
Use chicken thighs for a juicier result. Swap cream with half-and-half to lighten. Add extra herbs for brightness.