Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a comforting, elegant, and well-balanced meal that I love to make when I want something hearty and full of flavor. The chicken is cooked in a rich herb cream sauce, paired with buttery mashed potatoes and tender glazed carrots for a dinner that feels like a restaurant dish—but made easily in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal that feels both cozy and refined. The chicken turns out juicy and tender every time, and the creamy herb sauce adds so much flavor without being heavy. The mashed potatoes are silky smooth and perfect for soaking up the sauce, while the glazed carrots add a touch of sweetness and color to the plate. It’s the kind of dish I turn to for family dinners, date nights, or when I want to treat myself to something special and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the creamy herb chicken:

• Boneless, skinless chicken breasts or thighs

• Olive oil or butter

• Garlic, minced

• Chicken broth

• Heavy cream

• Fresh or dried herbs (such as thyme, parsley, rosemary, and basil)

• Dijon mustard (optional, for extra flavor)

• Salt and black pepper

• Parmesan cheese (optional, for added richness)

For the mashed potatoes:

• Russet or Yukon Gold potatoes, peeled and chopped

• Butter

• Heavy cream or milk

• Salt and pepper

• Garlic (optional, for extra flavor)

For the glazed carrots:

• Carrots, peeled and sliced

• Butter

• Brown sugar or honey

• Salt

• Fresh parsley (optional, for garnish)

Directions

For the chicken:

1. I season the chicken with salt and pepper.

2. I heat olive oil or butter in a skillet over medium-high heat and sear the chicken on both sides until golden and cooked through. I remove it and set it aside.

3. In the same pan, I sauté garlic until fragrant, then add chicken broth and scrape up the browned bits.

4. I stir in heavy cream, herbs, Dijon mustard (if using), and Parmesan. I let the sauce simmer until slightly thickened.

5. I return the chicken to the pan and let it simmer for a few more minutes to soak up the flavors.

For the mashed potatoes:

1. I boil the chopped potatoes in salted water until fork-tender.

2. I drain and mash them with butter, cream (or milk), salt, and pepper. I sometimes add roasted or sautéed garlic for extra flavor.

For the glazed carrots:

1. I simmer the sliced carrots in water until just tender.

2. I drain, then add butter and brown sugar (or honey) to the pan and cook until the carrots are glossy and coated.

3. I season with a pinch of salt and garnish with parsley if I want a fresh finish.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and 40 minutes to cook, so I can have it on the table in around 1 hour. It’s a full, satisfying meal perfect for dinner any day of the week.

Variations

• I sometimes use bone-in chicken thighs for deeper flavor and adjust cooking time accordingly.

• For a lighter version, I swap heavy cream with half-and-half or coconut cream.

• I’ve made the mashed potatoes with sour cream or cream cheese for a tangy twist.

• For a touch of heat, I add crushed red pepper flakes to the sauce.

• I’ve also added peas or sautéed spinach to the cream sauce for extra veggies.

storage/reheating

I store leftovers in separate airtight containers for up to 3 days in the fridge. To reheat, I warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. I microwave the mashed potatoes and carrots separately, stirring occasionally to heat evenly. This meal reheats well and keeps its flavor and texture.

FAQs

Can I use dried herbs instead of fresh?

Yes, I often use dried herbs if fresh ones aren’t available. I just reduce the amount since dried herbs are more concentrated.

How do I keep the cream sauce from curdling?

I simmer the sauce gently and avoid high heat once I add the cream. Stirring regularly and adding the cream after the broth is reduced helps keep it smooth.

What’s the best potato for mashed potatoes?

I like using Yukon Gold for a naturally buttery flavor, but Russet potatoes work well if I want a fluffier texture.

Can I make this ahead?

Yes, I prepare all components and store them separately. I reheat them gently before serving. The sauce might thicken in the fridge, so I add a bit of liquid when reheating.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used thighs many times, and they stay juicy and flavorful. I just adjust the cooking time to ensure they’re cooked through.

Conclusion

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is a complete, comforting meal that never fails to impress. I love the way the creamy sauce wraps around the tender chicken, and how the mashed potatoes and sweet carrots balance everything out. Whether I’m making it for guests or just enjoying a cozy dinner at home, this dish always feels like a little bit of comfort on a plate.

Print