If you have been searching for that perfect comforting yet elegant dinner, look no further than this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe. It delivers juicy, tender chicken bathed in a luscious herb-infused cream sauce that hugs every bite, paired beautifully with velvety mashed potatoes and sweet, glossy carrots. Each element plays its part to create a meal that’s cozy and special all at once—a true crowd-pleaser that feels like a warm hug at the end of a long day.
Ingredients You’ll Need
Getting the ingredients right is key for this recipe’s success, but you’ll be glad to know it relies on simple, familiar staples that come together to create incredible flavor and texture. Each item brings something special whether it’s the earthy herbs, the richness of cream and butter, or the sweet brightness of the carrots.
- Boneless, skinless chicken breasts: The star protein that cooks tender and juicy when perfectly seasoned and seared.
- Kosher salt and freshly ground black pepper: Simple seasonings that elevate flavors across every component.
- Garlic powder and onion powder: Adds subtle depth to the chicken’s seasoning without overpowering.
- Olive oil and unsalted butter: For rich searing and silky sauce base.
- Fresh garlic and shallots: Aromatics that create a fragrant and flavorful cream sauce.
- Dry white wine or chicken broth: Adds acidity and complexity to the sauce.
- Heavy cream and Dijon mustard: The cream thickens and enriches the sauce, while mustard gives a gentle tang.
- Fresh herbs (parsley, chives, thyme, basil): Provide bright, fresh herbal notes that balance the richness.
- Parmesan cheese (optional): For an extra dimension of savory richness in the sauce.
- Potatoes (Yukon Gold or Russet): The foundation for creamy, smooth mashed potatoes.
- Milk or half-and-half and sour cream or cream cheese: Help create mashed potatoes that are irresistibly creamy and silky.
- Carrots: Sweet, vibrant, and perfectly glazed to complement the entire plate.
- Brown sugar or honey: Adds caramelized sweetness to the glazed carrots.
- Lemon juice: Optional, but a splash brightens the sauce and carrots beautifully.
How to Make Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
Step 1: Prepare and Cook the Potatoes
We start with the mashed potatoes since they need some time to cook and rest. Peel and chop the potatoes into chunks, then cook them in salted boiling water until velvety soft. Draining and returning them to the pot to steam off excess moisture ensures your mash isn’t watery but luxuriously thick. This foundational step sets the stage for that creamy, pillowy texture that makes mashed potatoes so irresistible.
Step 2: Make the Mashed Potatoes
While the potatoes are still hot, mash them with butter, then gently fold in warm milk and optional sour cream or cream cheese to up the creaminess factor. Season with salt and pepper, adjusting to your taste. Keeping them warm on low heat and adding chopped fresh herbs right before serving turns simple potatoes into a flavorful canvas that perfectly complements the chicken and carrots.
Step 3: Season the Chicken
Drying the chicken before seasoning is a must for a beautiful golden crust. Mix salt, pepper, garlic powder, and onion powder, then sprinkle evenly on both sides of the chicken. This step infuses the meat right from the start, ensuring every bite is flavorful before the searing even begins.
Step 4: Sear the Chicken
In a hot skillet with olive oil and butter, sear the chicken breasts to a golden-brown perfection. Doing this creates a flavorful crust that locks in juices, guaranteeing moist and tender chicken under that rich sauce. After searing, rest the chicken covered—this helps keep it juicy and warms it through while you prepare the sauce.
Step 5: Cook the Glazed Carrots
While the chicken rests, start the carrots cooking. In a separate pan, simmer sliced carrots with butter, brown sugar or honey, a pinch of salt, and a splash of water or orange juice until tender yet crisp. Finish by reducing the liquid to a sweet and shiny glaze that coats the carrots perfectly, adding a lovely contrast of flavor and texture to the plate.
Step 6: Make the Creamy Herb Sauce
Using the same skillet as the chicken, melt butter and soften minced shallots and garlic to build the sauce’s base. Deglazing with white wine or broth picks up all those caramelized bits left behind and adds depth. Stirring in cream, Dijon mustard, broth, and herbs transforms it into a silky sauce that tastes rich, herbal, and indulgently luscious. A touch of Parmesan cheese melts in beautifully to lift the sauce’s body.
Step 7: Finish Cooking the Chicken in the Sauce
Return the seared chicken breasts to the skillet and nestle them into the creamy herb sauce, letting them simmer gently until fully cooked through. This step ensures the chicken soaks up all those wonderful flavors, making each bite juicy and vibrant with herbs and creaminess. Letting it rest in the sauce before serving seals in all that savory goodness.
Step 8: Plate the Dish
Give your mashed potatoes a final stir and adjust the consistency if needed, then plate them generously. Add a chicken breast partially resting on the potatoes and ladle plenty of that luscious creamy herb sauce over the top. A side of glossy glazed carrots finishes the presentation with a pop of color and sweetness. Sprinkle extra fresh herbs over everything for a fresh, inviting touch that will wow anyone at your table.
How to Serve Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
Garnishes
Fresh herb sprigs such as parsley, chives, or thyme add a pop of vibrant green that visually enlivens the plate and brings an extra hit of herbaceous aroma. A little fresh grated Parmesan on top adds that subtle salty richness that pairs wonderfully with the creamy sauce and mashed potatoes.
Side Dishes
Although this recipe already offers a perfectly balanced meal, you can pair it with a crisp garden salad for a refreshing crunch or some crusty rustic bread to soak up every bit of the creamy sauce. Roasted asparagus or a simple green vegetable also make lovely accompaniments if you’d want to add another layer of texture and freshness.
Creative Ways to Present
For a dinner party or special occasion, serve this meal on warm plates to keep everything cozy and inviting. Present the chicken atop a bed of mashed potatoes like a little tower to highlight the luscious sauce pooling around it. Arrange the glazed carrots neatly on the side with a light sprinkle of herbs for a restaurant-style presentation that’s sure to impress without any fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and vegetables together with the chicken to maintain the flavors and moisture. The mashed potatoes can be stored separately with a plastic wrap pressed directly on the surface to prevent drying out.
Freezing
You can freeze this dish, though it’s best to freeze components separately for quality. The creamy herb chicken and sauce freeze well in a sealed container for up to 2 months; thaw overnight in the fridge before reheating. Mashed potatoes freeze well too but may need extra moisture added when reheated. Glazed carrots are best enjoyed fresh but can be frozen if necessary, although texture may soften slightly.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the cream sauce from breaking. Stir occasionally and add a splash of warm milk or broth to refresh the mashed potatoes’ creaminess. The carrots can be reheated separately in a pan or microwave just until warmed through. Avoid overheating to keep all components tasting fresh and delicious.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs will add a richer flavor and stay extra juicy, but you may need to adjust the cooking time slightly since thighs can take a bit longer to cook through.
Do I have to use white wine in the sauce?
No, if you prefer to avoid alcohol or don’t have wine on hand, low-sodium chicken broth is a perfect substitute that still provides great depth and moisture to the sauce.
Can I make this recipe dairy-free?
To adapt for dairy-free, use olive oil instead of butter and substitute heavy cream with full-fat coconut milk or a creamy plant-based alternative. Skip the Parmesan or use a dairy-free cheese substitute to keep the sauce creamy and flavorful.
What type of potatoes makes the best mashed potatoes here?
Yukon Gold potatoes are ideal because of their naturally buttery texture and flavor, but Russets work well too for a fluffier mash. Avoid waxy potatoes as they won’t fluff up as nicely.
How do I keep the glazed carrots from getting mushy?
Be sure to cook the carrots just until tender crisp by simmering them covered, then remove the lid and reduce the liquid to a glaze quickly without overcooking. Stir frequently during glazing to maintain texture and prevent burning.
Final Thoughts
I can’t recommend this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe enough for anyone looking to elevate weeknight dinners or impress guests with a comforting homemade feast. Its balance of creamy, savory, and subtly sweet flavors is utterly satisfying and heartwarming. Once you make it, this dish will likely become one of those trusted go-tos that everyone asks for again and again. So go ahead, gather your ingredients, and enjoy the delicious journey to one of your new favorite meals!
Print
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and elegant dish featuring tender seared chicken breasts simmered in a rich, herb-infused cream sauce. Served alongside velvety mashed potatoes and sweet, buttery glazed carrots, this meal balances savory, creamy, and slightly sweet flavors perfect for a family dinner or special occasion.
Ingredients
Creamy Herb Chicken
- 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)
Mashed Potatoes
- 900 g (about 2 lb) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 ½ tsp kosher salt for boiling water
- 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)
- ½ tsp kosher salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- 1–2 tbsp chopped fresh chives or parsley (optional, for garnish)
Glazed Carrots
- 450–500 g (about 1 lb) carrots, peeled and cut into 0.5 cm (¼ in) thick slices or small batons
- 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)
- 1–2 tsp chopped fresh parsley (for garnish)
Instructions
- Prepare the Potatoes: Place peeled and chopped potatoes in a large pot, cover with cold water by about 2.5 cm (1 inch), and stir in 1 ½ tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle boil. Cook 15–20 minutes until the potatoes are very tender when pierced with a fork. Drain well and return to the hot pot, allowing them to steam off excess moisture for 1–2 minutes.
- Make the Mashed Potatoes: Warm the milk or half-and-half in a small saucepan or microwave until just warm. Add butter to the hot potatoes and mash using a potato masher or ricer until mostly smooth. Stir in ½ cup of the warm milk and sour cream or cream cheese if using. Season with ½ tsp salt and ¼ tsp pepper, then taste and adjust with more milk, salt, or pepper as needed. Cover and keep warm on low heat, stirring occasionally. Add chopped herbs just before serving if desired.
- Season the Chicken: Pat chicken breasts dry with paper towels. Mix 1 tsp kosher salt, ½ tsp black pepper, garlic powder, and onion powder in a small bowl. Sprinkle evenly over both sides of chicken breasts and gently pat in the seasoning.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil and 1 tbsp butter. When hot, place chicken breasts in a single layer without crowding; sear 4–5 minutes per side until golden and reaching internal temperature near 68–70°C (155–160°F). Transfer chicken to a plate and cover loosely with foil. Reduce heat to medium.
- Start the Glazed Carrots: In a medium skillet or saucepan, combine sliced carrots, 2 tbsp butter, brown sugar or honey, ¼ cup water or orange juice, salt, and pepper. Bring to simmer over medium heat, stirring to coat carrots. Cover and cook 6–8 minutes until carrots are tender but firm. Remove lid and cook 3–5 more minutes stirring often until liquid reduces to a shiny glaze. Stir in lemon juice if using, adjust seasoning, and keep warm. Garnish with parsley before serving.
- Make the Creamy Herb Sauce: In the same skillet used for chicken, reduce heat to medium and add remaining 1 tbsp butter. Sauté minced shallot for 1–2 minutes until translucent, scraping up browned bits. Add garlic and cook 30 seconds until fragrant. Pour in white wine or ½ cup chicken broth, simmer 2–3 minutes until reduced by half. Add 1 cup chicken broth, heavy cream, Dijon mustard, and remaining ½ tsp black pepper. Simmer gently 4–6 minutes until sauce thickens slightly. Stir in Parmesan if using. Reduce heat to low and add chopped parsley, chives, thyme, basil if using; adjust seasoning with salt, pepper, and lemon juice.
- Finish Cooking Chicken in Sauce: Return seared chicken breasts with juices to skillet, nestle in sauce, and spoon sauce over each. Simmer on low 4–6 minutes until internal temperature reaches 74°C (165°F). Turn off heat and let chicken rest in sauce 3–5 minutes to absorb flavors.
- Plate the Dish: Give mashed potatoes a final stir, adjusting creaminess and seasoning if needed. Spoon a generous portion onto each plate, place a chicken breast beside or partially over potatoes, ladle creamy herb sauce over chicken and a bit on potatoes. Add glazed carrots and garnish with extra chopped herbs for vibrant presentation.
Notes
- For best browning, make sure to pat dry the chicken breasts thoroughly before seasoning.
- If you prefer, use chicken broth in place of white wine for a non-alcoholic version.
- Adjust thickness of mashed potatoes by adding warm milk gradually to reach desired creaminess.
- Using fresh herbs greatly enhances the flavor and aroma of the sauce.
- Carrots can be sliced thinner or thicker depending on preference; cooking times may vary accordingly.
- Parmesan cheese adds richness but can be omitted for a lighter sauce.
- Ensure chicken is fully cooked to 74°C (165°F) to avoid undercooking.
- The lemon juice brightens the sauce and carrots but is optional if you prefer a milder flavor.
