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Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots

Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots
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Indulge in the delightful flavors of Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots. This dish features succulent chicken thighs pan-seared to perfection and enveloped in a rich, creamy herb sauce. Paired with fluffy mashed potatoes and sweet, buttery carrots, it’s the ultimate comfort food that’s both easy to prepare and perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy family meal, this recipe promises to impress with its gourmet touch while being accessible enough for weeknight cooking.

Ingredients

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  • 1 bone-in, skin-on chicken thigh
  • 1 tbsp olive oil or butter
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp dried herbs (thyme, parsley, or Italian mix)
  • Salt & pepper to taste
  • Chopped fresh parsley (for garnish)
  • 2 medium potatoes, peeled & cubed
  • 2 tbsp butter
  • 2 tbsp milk or cream
  • 3–4 whole carrots, peeled
  • 1 tsp olive oil or butter
  • Pinch of salt & dried parsley

Instructions

  1. Season chicken thigh with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the chicken skin-side down for about 5-6 minutes until golden brown. Flip it over and cook through until fully done. Remove from the skillet and set aside.
  2. In the same skillet, add chicken broth to deglaze, scraping up any tasty bits from the bottom. Stir in heavy cream, Dijon mustard, dried herbs, salt, and pepper. Let this mixture simmer for about 4-5 minutes until it thickens slightly. Return the cooked chicken to the pan and coat it generously with the sauce.
  3. In a pot of boiling salted water, cook cubed potatoes until they are fork-tender (about 15 minutes). Drain well and mash them using either a potato masher or ricer. Add butter, milk (or cream), salt, and pepper to taste; mix until smooth and fluffy.
  4. Boil or steam peeled carrots until they are fork-tender (about 10 minutes). Drain them well. In a hot pan with olive oil or butter, toss in the cooked carrots along with a pinch of salt and dried parsley. Cook briefly until they have a glossy finish.
  5. On each plate, spoon a generous serving of mashed potatoes followed by glazed carrots. Place the chicken thigh on top along with an extra drizzle of herb cream sauce. Finish off with chopped fresh parsley for that gourmet touch!

Nutrition

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