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Overhead shot of creamy herb chicken with mashed potatoes and glazed carrots, topped with Parmesan and herbs.

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Seared herb chicken in a creamy Parmesan sauce served with buttery mashed potatoes and brown sugar glazed carrots.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 620 kcal

Ingredients
  

Mashed Potatoes

  • 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
  • Salt to taste

Glazed Carrots

  • 3 cups baby carrots or sliced carrots
  • 2 tbsp butter
  • 1 tbsp brown sugar or honey
  • 1/4 tsp salt
  • Optional: pinch of cinnamon or thyme

Herb Chicken with Cream Sauce

  • 2–3 boneless, skinless chicken breasts (or thighs)
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp Dijon mustard optional
  • 1 tbsp chopped parsley or chives for garnish

Instructions
 

Mashed Potatoes

  • Mash Potatoes:

    Cook peeled and cubed potatoes in boiling salted water for 15–20 minutes until fork-tender. Drain, then mash with butter, milk, and salt until smooth. Keep warm.

Glazed Carrots

  • Glaze Carrots:

    In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until tender. Remove lid for the final 2–3 minutes to thicken the glaze.

Herb Chicken with Cream Sauce

  • Sear Chicken:

    Pat chicken dry. Season with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F (75°C)). Remove and set aside.

  • Make Cream Sauce:

    In the same skillet, sauté garlic for 30 seconds. Pour in chicken broth and scrape up browned bits. Stir in cream, Parmesan, and Dijon mustard. Simmer for 3–5 minutes until slightly thickened.

  • Simmer Chicken in Sauce:

    Return chicken to the skillet and spoon sauce over it. Simmer for 2 minutes to meld flavors.

  • Plate and Garnish:

    Plate mashed potatoes and glazed carrots next to the chicken. Drizzle extra sauce over everything and garnish with parsley or chives.
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