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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

Complete comfort dinner with chicken in herb cream sauce, fluffy mashed potatoes, and honey glazed carrots.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or 2 large bone-in, skin-on thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter for chicken
  • 1 teaspoon dried thyme or rosemary
  • 2 cloves garlic minced
  • 150 ml (2/3 cup) heavy cream
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste
  • 4 medium Russet or Yukon Gold potatoes peeled and cubed
  • 0.5 cup warm milk
  • 3 tablespoons butter for potatoes
  • 0.25 cup sour cream optional
  • 8-10 baby carrots or 3 large carrots, sliced
  • 1 tablespoon butter for carrots
  • 1 tablespoon honey or maple syrup

Equipment

  • Large pot for potatoes
  • Large skillet for chicken
  • Small skillet for carrots
  • Potato masher
  • Instant read thermometer

Method
 

  1. Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-18 minutes until fork-tender.
  2. While potatoes cook, season chicken thighs with salt, pepper, and herbs. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through to 165°F. Remove and set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds. Stir in Dijon mustard and heavy cream. Simmer for 3-5 minutes, scraping up browned bits, until sauce thickens slightly.
  4. In a separate small skillet, melt 1 tablespoon butter. Add carrots and a splash of water. Cover and steam for 5 minutes. Remove lid, add honey and pinch of salt. Sauté for 3-5 minutes until carrots are tender and glaze is glossy.
  5. Drain cooked potatoes. Add warm milk, 3 tablespoons butter, and sour cream if using. Mash until smooth and creamy. Season with salt and pepper.
  6. Return chicken to the creamy sauce to coat. Serve mashed potatoes topped with chicken and sauce, with glazed carrots on the side.

Notes

Storage: Store components separately in airtight containers for up to 3 days. Reheat chicken and sauce with splash of milk. Reheat potatoes with warm milk, stirring constantly. Not recommended for freezing. Substitutions: Chicken breasts work with reduced cooking time. Half-and-half can replace heavy cream for lighter sauce. Plant-based alternatives work for dairy-free version. Fresh thyme or rosemary can replace dried (use 1 tablespoon). Add ground ginger or cinnamon to carrot glaze for spice notes. Serving: Complete meal on one plate. Add crusty baguette or dinner rolls for soaking up sauce. Pro Tip: Use warm milk in mashed potatoes to prevent gummy texture - cold milk makes them gluey.