Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy herb chicken with mashed potatoes and glazed carrots is a comforting, well-rounded meal that feels like something out of a cozy bistro. Juicy pan-seared chicken is smothered in a velvety herb-infused cream sauce and served alongside fluffy mashed potatoes and sweet, buttery carrots. It’s an elegant dinner I love making for family, guests, or a special night in.

Why You’ll Love This Recipe

I love how this dish brings together classic comfort food elements with a touch of elegance. The creamy herb sauce is packed with flavor and perfectly coats the tender chicken. Paired with smooth mashed potatoes and glossy, sweet carrots, it’s a balanced plate that looks impressive but is surprisingly easy to pull together. It’s one of those meals that always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the creamy herb chicken:

• Boneless, skinless chicken breasts or thighs
• Olive oil or butter
• Garlic (minced)
• Chicken broth
• Heavy cream
• Dijon mustard (optional)
• Fresh or dried herbs (thyme, rosemary, parsley, or basil)
• Salt and black pepper

For the mashed potatoes:

• Russet or Yukon gold potatoes
• Butter
• Milk or cream
• Salt
• Pepper

For the glazed carrots:

• Carrots (peeled and sliced)
• Butter
• Brown sugar or honey
• Salt
• Fresh parsley (optional, for garnish)

Directions

Make the mashed potatoes:

1. I peel and chop the potatoes, then boil them in salted water until fork-tender (about 15–20 minutes).
2. I drain and mash the potatoes with butter, warm milk or cream, salt, and pepper until smooth and fluffy. I keep them warm while I prepare everything else.

Cook the glazed carrots:
3. I add the carrots to a saucepan with a bit of water, butter, and brown sugar or honey.
4. I simmer uncovered until the carrots are tender and glazed, about 10–12 minutes, stirring occasionally.

Make the creamy herb chicken:
5. I season the chicken with salt and pepper.
6. I heat oil or butter in a skillet and sear the chicken on both sides until golden and cooked through (about 5–6 minutes per side). I transfer it to a plate and keep warm.
7. In the same pan, I sauté garlic briefly, then deglaze with chicken broth.
8. I stir in heavy cream, Dijon (if using), and herbs. I simmer until the sauce thickens slightly, then return the chicken to the pan and coat with sauce.

Assemble and serve:
9. I plate the chicken over a bed of mashed potatoes, spoon the herb cream sauce over the top, and serve with the glazed carrots on the side. I garnish with extra herbs if I want to make it look fancy.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Sometimes I add a splash of white wine to the sauce for extra depth. If I want to make it lighter, I use half-and-half or evaporated milk instead of heavy cream. I’ve also made this with  salmon instead of chicken. For a veggie boost, I add peas or spinach to the sauce.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently on the stove or in the microwave, adding a splash of broth or milk if needed. The mashed potatoes and carrots reheat well in the microwave with a little butter stirred in to revive the texture.

FAQs

Can I make this dish ahead of time?

Yes, I often make the mashed potatoes and glazed carrots earlier in the day and reheat before serving. The chicken is best freshly seared, but the sauce can be made ahead too.

What herbs work best in the sauce?

I love using a mix of thyme, parsley, and rosemary. Fresh herbs give the sauce a brighter flavor, but dried herbs work well too—just use a bit less.

Can I use bone-in chicken?

Yes, but I adjust the cooking time. Bone-in pieces take longer to cook through, so I sear them and then finish in the oven before adding the sauce.

Is this dish gluten-free?

Yes, as long as I check that the mustard and broth are gluten-free and avoid using any flour as a thickener.

Can I make the sauce dairy-free?

I’ve used full-fat coconut milk as a substitute for cream and it works nicely, though the flavor is a bit different. I skip the butter or use a dairy-free version for the rest of the dish.

Conclusion

Creamy herb chicken with mashed potatoes and glazed carrots is a cozy, satisfying meal that feels both comforting and elevated. I love how the creamy sauce brings everything together, and each component complements the others perfectly. Whether I’m making it for a dinner party or just a quiet night at home, it’s a recipe that always feels special.

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