Print

Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots

A plate featuring Creamy Herb Chicken with Mashed Potatoes & Honey Glazed Carrots, topped with fresh herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A complete, comforting meal featuring pan-seared chicken breasts in a rich herb cream sauce, served with smooth mashed potatoes and sweet honey glazed carrots.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons butter, softened
  • Salt and pepper to taste
  • 1 pound carrots, peeled and sliced 1/2 inch thick
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup water
  • Pinch of salt

Instructions

  1. Prepare the potatoes: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  2. While potatoes cook, prepare the carrots: Combine carrots, 2 tablespoons butter, honey, water, and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 10-12 minutes until carrots are tender-crisp. Uncover and cook for 2-3 minutes more if excess liquid remains, allowing the glaze to thicken slightly. Keep warm.
  3. Prepare the chicken: Season chicken breasts with salt, pepper, thyme, and rosemary. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  4. Make the sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it reduce slightly, about 1 minute.
  5. Stir in heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning.
  6. Return chicken to the skillet. Reduce heat to low, cover, and let the chicken simmer gently in the sauce for 5-7 minutes, or until cooked through (internal temperature of 165°F). Stir in fresh parsley.
  7. Finish the potatoes: Mash the drained potatoes with warmed milk and 4 tablespoons of softened butter. Whip until smooth. Season with salt and pepper to your taste.
  8. Serve the chicken immediately with the cream sauce spooned over, alongside the mashed potatoes and honey glazed carrots.

Notes

  • For extra tender chicken, you can finish it in a 375°F oven for 10 minutes after searing instead of simmering on the stovetop.
  • To ensure smooth mashed potatoes, warm your milk before adding it to the potatoes.
  • You can prepare the carrots up to 30 minutes ahead; reheat gently before serving.

Nutrition

Find it online: https://delishdreams.com/creamy-herb-chicken-with-mashed-potatoes-carrots/