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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

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A classic meal combining juicy, herb-infused chicken, buttery mashed potatoes, and sweet glazed carrots, evoking memories of family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 170–200 g each)
  • 1 ½ tsp kosher salt, divided (or 1 tsp fine sea salt)
  • 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 (or ¼ small onion)
  • 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 (about 2 lb) Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 tbsp (60 g) unsalted butter, room temperature
  • ½ to ¾ cup warm whole milk or half-and-half
  • ¼ cup sour cream or cream cheese (optional)
  • 450–500 g (about 1 lb) carrots, peeled and cut into 0.5 cm (¼ in) thick slices
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar or honey
  • ¼ tsp kosher salt
  • â…› 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. Stir in kosher salt.
  2. Boil the Potatoes: Bring to a boil over medium-high heat, then reduce and cook for 15–20 minutes, until tender.
  3. Drain and Steam the Potatoes: Drain and return to the pot. Let sit to steam off moisture.
  4. Warm the Milk: Heat the milk until just warm.
  5. Mash the Potatoes: Add butter and mash until smooth.
  6. Mix in Creaminess: Stir in milk and sour cream. Season with salt and pepper.
  7. Keep Warm: Cover pot and keep warm.
  8. Season the Chicken: Pat chicken dry and season with salt, pepper, garlic and onion powder.
  9. Sear the Chicken: Heat a skillet, add oil and butter, and sear chicken for 4–5 minutes per side.
  10. Rest the Chicken: Remove chicken and cover with foil.
  11. Start the Glazed Carrots: Combine carrots, butter, sugar, water, salt, and pepper in a skillet.
  12. Cook the Carrots: Simmer covered for 6–8 minutes, then uncovered for 3–5 minutes until glazed.
  13. Add Lemon Juice: Incorporate lemon juice and taste for seasoning.
  14. Make the Creamy Herb Sauce: Use the same skillet, add shallot and garlic, then deglaze with wine.
  15. Combine Ingredients: Add broth, cream, mustard, and pepper. Simmer until thickened.
  16. Add Cheese: Stir in Parmesan cheese if using.
  17. Add Fresh Herbs: Incorporate parsley, chives, thyme, and basil.
  18. Finish Cooking the Chicken: Return chicken to the sauce and simmer until cooked through.
  19. Rest in Sauce: Let chicken rest for a few minutes in the sauce.
  20. Plate the Dish: Serve mashed potatoes topped with chicken and sauce.
  21. Add Glazed Carrots: Place glazed carrots on the plate and garnish.

Notes

Leftovers can be stored for up to 3 days. Reheat gently with a splash of broth or cream.

Nutrition

Find it online: https://recypez.com/creamy-herb-chicken-mashed-potatoes-glazed-carrots/

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