Herb Chicken with Mashed Potatoes & Glazed Carrots
This dish features tender herb chicken served with creamy mashed potatoes and sweet glazed carrots.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken and Herb Sauce
- 2-3 pieces boneless, skinless chicken breasts (or thighs)
- to taste Salt & pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ⅓ cup grated Parmesan cheese
- ½ teaspoon Dijon mustard (optional)
- 1 tablespoon chopped parsley or chives (for garnish)
For the Mashed Potatoes
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- ½ cup milk or cream
- 2-3 tablespoon butter
- to taste Salt
For the Glazed Carrots
- 3 cups baby carrots or sliced carrots
- 2 tablespoon butter
- 1 tablespoon brown sugar or honey
- ¼ teaspoon salt
- pinch cinnamon or thyme (optional)
Instructions
- Heat olive oil and butter in a skillet over medium heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side.
- Add minced garlic, chicken broth, heavy cream, Parmesan cheese, and Dijon mustard to the skillet. Stir and let simmer for a few minutes until the sauce thickens.
- For the mashed potatoes, boil the peeled and cubed potatoes in salted water until tender. Drain and mash with milk, butter, and salt to taste.
- For the glazed carrots, melt butter in a pot, add carrots, brown sugar, salt, and cinnamon or thyme. Cook until carrots are tender, about 10 minutes.
- Serve the chicken with the sauce, mashed potatoes, and glazed carrots. Garnish with parsley or chives.
Notes
You can substitute chicken thighs for breasts or use different herbs as per your preference.