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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

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  • Author: Paul Moreau
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Dishes

Description

Succulent chicken breasts simmer in a creamy, herb-laced sauce while potatoes turn pillowy-soft under a buttery mash. Glossy carrots, sweetened with brown sugar and honey, add a bright pop beside every spoonful.

Ingredients

  • 2 pound potatoes peeled and cut into chunks
  • 4 tablespoon butter divided
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 pieces chicken breasts boneless skinless
  • 1 tablespoon olive oil
  • 2 clove garlic minced
  • 1 shallot chopped
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1 teaspoon thyme leaves
  • 1 teaspoon rosemary chopped
  • 2 tablespoon parsley chopped
  • 1 pound carrots peeled and cut into sticks
  • 1 tablespoon brown sugar
  • 1 tablespoon honey

Instructions

  1. Place potatoes in a large pot and cover with salted water. Bring to a boil, then simmer until tender, about 15 minutes. Drain well.
  2. Mash potatoes with 2 tablespoons butter and milk until smooth. Season with salt and pepper, cover, and set aside.
  3. Season chicken breasts with salt and pepper on both sides.
  4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 6 minutes per side. Remove chicken and set aside.
  5. Add remaining butter to the skillet. Sauté garlic and shallot until fragrant, about 2 minutes.
  6. Pour in chicken broth, scraping up any browned bits from the pan. Simmer until reduced by half.
  7. Stir in heavy cream, thyme, rosemary, and parsley. Cook until the sauce thickens, about 3 minutes.
  8. Return chicken to the skillet and spoon sauce over top. Cook for 2 minutes to reheat.
  9. While the sauce simmers, melt butter in another pan over medium heat. Add carrots and cook for 3 minutes.
  10. Stir in brown sugar and honey. Continue to cook until carrots are tender and glazed, about 5 minutes.
  11. Divide mashed potatoes among plates. Top with chicken and creamy herb sauce. Serve glazed carrots on the side.

Notes

  • Use fresh herbs for the best flavor; dried herbs can be substituted at one-third the amount.
  • Let the chicken rest for a few minutes before serving to keep it juicy.
  • Make the glazed carrots ahead and reheat gently to preserve their shine.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.

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