If you have been searching for a comforting yet elegant dish that will impress without overwhelming your kitchen time, the Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe is your perfect go-to. This dish combines succulent chicken breasts simmered in a luscious, herb-infused cream sauce, paired alongside velvety mashed potatoes and sweet, glossy carrots that add a satisfying crunch and pop of color. Every element works together harmoniously, creating a meal that feels like a warm hug on a plate yet holds its own as a special occasion centerpiece.
Ingredients You’ll Need
Don’t be intimidated by the list; the ingredients are simple but essential for layering flavor and achieving that perfect balance of creaminess, herbaceous brightness, and natural sweetness. Each component plays its part — from the fresh herbs that elevate the chicken sauce to the humble potatoes that transform into fluffy clouds, and the carrots that coat themselves in a caramelized glaze.
- Chicken breasts: Choose boneless, skinless for ease and even cooking with tender results.
- Kosher salt and black pepper: Basic but crucial for seasoning every layer of this recipe perfectly.
- Garlic powder and onion powder: These give a subtle background depth to the chicken before searing.
- Olive oil and unsalted butter: Necessary for rich sautéing without overpowering the flavors.
- Fresh garlic and shallot: Add robust aroma and savoriness to the creamy herb sauce.
- Dry white wine or chicken broth: Used to deglaze the pan and build a luscious sauce base.
- Heavy cream and Dijon mustard: The stars that create a velvety texture and slight tang in the sauce.
- Fresh herbs (parsley, chives, thyme, basil): These bring brightness, freshness, and complexity in every bite.
- Parmesan cheese (optional): For cheese lovers, this adds an indulgent richness to the sauce.
- Yukon Gold or Russet potatoes: Ideal for creamy mashed potatoes with a smooth texture.
- Butter, warm milk, and sour cream or cream cheese: The classic trio for silky, luxurious mashed potatoes.
- Carrots: Peeled and sliced for easy cooking and a natural sweetness that balances the savory elements.
- Brown sugar or honey: Adds just the right touch of caramelized sweetness to the glazed carrots.
- Water or orange juice: Helps cook the carrots gently and infuses a subtle citrus note.
- Lemon juice (optional): A final bright note to lift both sauce and carrots.
How to Make Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
Step 1: Prepare and Boil the Potatoes
Start by peeling and chopping your chosen potatoes into chunks, then cover them with salted cold water. This initial soaking and cooking gently release starch and ensure even cooking. Bring the water to a boil and then simmer until the potatoes feel tender through a fork test. This step sets the foundation for wonderfully smooth mashed potatoes later on.
Step 2: Make the Mashed Potatoes
While the potatoes are still hot, drain and return them to the pot to steam dry slightly, which helps remove excess moisture. Then add butter while mashing to infuse creaminess. Incorporate warm milk and, if you like, sour cream or cream cheese for an extra luxurious texture. Season with salt and pepper, adjusting flavors to your liking. Keep them warm gently; freshly mashed potatoes are best enjoyed fresh but staying warm preserves their perfect texture.
Step 3: Season the Chicken
Pat your chicken breasts dry — this is a small but crucial step to ensure golden, crispy edges when searing. Mix salt, pepper, garlic powder, and onion powder to create a flavorful rub. Applying this evenly over the chicken brings out terrific seasoning right from the start, allowing the herb sauce to complement rather than overpower the meat.
Step 4: Sear the Chicken to Perfection
Heat a skillet with olive oil and butter until shimmering then add the chicken breasts carefully. Searing each side for a few minutes locks in juices and builds that lovely browned crust. The chicken doesn’t cook fully here but gains beautiful texture and flavor, with the finish happening in the sauce after searing.
Step 5: Start the Glazed Carrots
While the chicken rests, toss sliced carrots in butter, brown sugar (or honey), water (or orange juice), salt, and pepper in a saucepan. Bringing them to a simmer and covering them steams the carrots to just the right tenderness. Then uncover to let the liquid reduce into a glossy, sweet glaze that will beautifully contrast the creamy chicken and potatoes.
Step 6: Craft the Creamy Herb Sauce
Using the skillet from the chicken, melt butter and cook minced shallot until translucent, scraping up all those delicious browned bits from searing. Add garlic briefly, then deglaze with white wine or broth, letting it reduce to concentrate flavors. Stir in broth, heavy cream, Dijon mustard, pepper, and optional Parmesan to create a silken, fragrant sauce. Fresh herbs folded in at the end burst with fragrant notes, making this sauce truly special.
Step 7: Finish Cooking Chicken in Sauce
Return your chicken breasts to the sauce, nestling them and spooning sauce over. Gently simmer until fully cooked through, letting the chicken absorb the cream-herb goodness. Turning off the heat and resting the chicken a few minutes more in the sauce enhances juiciness and depth of flavor.
Step 8: Plate Up Your Masterpiece
Give the mashed potatoes a final stir and adjust consistency if needed. Spoon a generous mound onto each plate, place the juicy chicken breasts alongside or atop, then ladle the fragrant creamy herb sauce over everything. Add the vibrant glazed carrots for a gorgeous pop of color and texture, and finish with a sprinkle of fresh chopped herbs for that irresistible fresh look.
How to Serve Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe
Garnishes
A handful of freshly chopped parsley, chives, or thyme scattered on top not only adds a burst of brilliant green color but also refreshes the palate with every bite. A light dusting of freshly grated Parmesan can also elevate the visual appeal and deepen the flavor profile of the sauce and mashed potatoes.
Side Dishes
This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe stands on its own beautifully, but a simple green salad with a lemon vinaigrette or roasted Brussels sprouts would be lovely sides if you want to add more veggies. A crusty artisan bread on the side can also help mop up that incredible sauce.
Creative Ways to Present
For special occasions, try serving the chicken sliced on a bed of mashed potatoes in shallow bowls with the glazed carrots arranged artfully around. Drizzle extra herb sauce over everything for an elegant finish. If you want a family-style vibe, present everything in large serving dishes so everyone can help themselves, encouraging warm conversations and smiles around the table.
Make Ahead and Storage
Storing Leftovers
Let the chicken, mashed potatoes, and glazed carrots cool to room temperature before storing in airtight containers. Keeping the sauce separate helps maintain texture. Properly refrigerated, leftovers should stay fresh for up to 3 days, allowing you an easy, delicious meal later in the week.
Freezing
You can freeze the components separately for best results. Mashed potatoes freeze well when wrapped tightly or kept in freezer-safe bags. The chicken with sauce can also be frozen, though the texture of the sauce might slightly change. Glazed carrots are best enjoyed fresh but can be frozen if necessary. Label everything clearly to enjoy your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe anytime.
Reheating
Thaw frozen portions overnight in the fridge. Reheat mashed potatoes gently over low heat with a splash of milk to restore creaminess. Warm the chicken with sauce slowly on the stovetop to avoid curdling the cream. The glazed carrots reheat well in a microwave or stovetop with a little splash of water to maintain their shine and juiciness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and remain juicy. Just adjust cooking times as thighs can take slightly longer to reach the correct internal temperature.
Is there a dairy-free option for the sauce and mashed potatoes?
Yes, you can substitute heavy cream with full-fat coconut milk or cashew cream, and use dairy-free butter and milk alternatives for the potatoes. The flavors may shift slightly but will still be delicious.
Can I make this recipe gluten-free?
Definitely. This recipe is naturally gluten-free if you ensure your broth and other ingredients don’t contain additives with gluten. Always double-check labels if you’re cooking for someone with gluten sensitivity.
What wine pairs best with this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe?
A crisp white wine such as Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy herb sauce beautifully, balancing richness with refreshing acidity.
Can I prep parts of this recipe ahead of time?
You can prep the potatoes peeled and cut, even boil them ahead, and store in water in the fridge for a day. Carrots can be peeled and sliced early, and herbs can be chopped ahead. The chicken is best cooked last to maintain tenderness and juiciness.
Final Thoughts
This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe is one of those timeless meals that brings comfort and elegance to your table effortlessly. The balance of creamy sauce, fluffy potatoes, and sweet carrots creates a dish you’ll want to make again and again. So go ahead and try it — your taste buds will thank you, and your dinner guests will be asking for seconds!
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
This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and elegant meal featuring tender seared chicken breasts simmered in a luscious herb-infused cream sauce, paired with fluffy mashed potatoes and sweet, buttery glazed carrots. The dish combines fresh herbs, a velvety sauce, and perfectly cooked vegetables, making it ideal for family dinners or special occasions.
Ingredients
For the 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)
For the 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 the 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, chopped potatoes in a large pot, cover with cold water by about 2.5 cm (1 inch), and add 1 ½ tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15–20 minutes until potatoes are very tender when pierced with a fork. Drain well and return to the hot pot. Let them sit for 1–2 minutes to steam off excess moisture.
- Make the mashed potatoes: Warm the milk or half-and-half until just warm, not boiling. Add butter to hot potatoes and mash until mostly smooth. Stir in ½ cup of warm milk and sour cream or cream cheese if using. Season with ½ tsp salt and ¼ tsp black pepper, then taste and adjust with more milk or seasoning as needed. Cover and keep warm on low heat or over a double boiler, stirring occasionally. Add chopped herbs just before serving.
- 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 the chicken and pat gently to adhere.
- Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When hot, add chicken breasts without crowding (work in batches if needed). Sear each side for about 4–5 minutes until golden and internal temperature reaches 68–70°C (155–160°F). Transfer to a plate, cover loosely with foil, and reduce skillet 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 a simmer over medium heat, stirring to coat evenly. Cover and cook for 6–8 minutes, stirring once or twice, until carrots are tender but not mushy. Remove lid and cook 3–5 minutes more until glaze thickens. 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, add remaining 1 tbsp butter over medium heat. Cook minced shallot for 1–2 minutes until translucent, scraping browned bits from the pan. Add garlic and cook 30 seconds until fragrant. Pour in white wine or ½ cup chicken broth and simmer 2–3 minutes to reduce by half. Stir in 1 cup chicken broth, heavy cream, Dijon mustard, and remaining pepper. Simmer 4–6 minutes until slightly thickened. Stir in Parmesan if using. Turn heat to low and add chopped parsley, chives, thyme, and basil if used. Adjust seasoning with salt, pepper, or lemon juice.
- Finish cooking the chicken in the sauce: Return seared chicken breasts and juices to skillet, nestling into sauce. Spoon sauce over chicken and simmer on low for 4–6 minutes until chicken reaches 74°C (165°F). Turn off heat and let rest in sauce for 3–5 minutes to absorb flavors.
- Plate the dish: Stir mashed potatoes, adding warm milk if too thick and adjust seasoning. Spoon mashed potatoes onto plates. Place chicken breast on or beside potatoes and ladle creamy herb sauce over chicken and a bit on potatoes. Add glazed carrots to each plate, coated in glaze. Garnish with extra fresh herbs for color and freshness.
Notes
- Using fresh herbs greatly enhances the flavor of the sauce.
- Allow chicken to rest after cooking to keep it juicy and tender.
- Adjust seasoning in mashed potatoes and carrots according to personal taste.
- White wine can be substituted with low-sodium chicken broth to keep the recipe alcohol-free.
- Optional additions like Parmesan cheese in the sauce and sour cream in the potatoes add richness.
- Ensure not to overcook the glazed carrots; they should be tender but retain slight bite.
