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Creamy Herb-Infused Chicken with Mashed Potatoes and Glazed Carrots

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A comforting dish of succulent chicken breasts in a creamy herb sauce, served with buttery mashed potatoes and sweet glazed carrots.

Ingredients

Scale
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 4 large potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 4 medium carrots, sliced
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • Crusty bread (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then sear them for 5-7 minutes on each side until cooked through.
  2. Add minced garlic, rosemary, and thyme to the skillet; cook for 1-2 minutes until fragrant.
  3. Pour in the heavy cream, and stir in parsley and chives. Allow the sauce to simmer for about 5 minutes.
  4. Boil the potatoes in salted water until tender, then drain and mash with butter and milk. Season with salt and pepper to taste.
  5. In a separate pan, roast sliced carrots with honey and cinnamon over medium heat for about 10 minutes, until tender and glazed.
  6. Serve the creamy chicken over mashed potatoes with glazed carrots on the side. Enjoy with crusty bread for dipping.

Notes

Let the chicken rest for a few minutes before slicing to retain moisture. For quicker prep, consider using pre-peeled baby carrots.

Nutrition

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

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