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
Scale
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.
