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
Scale
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.
