As I stirred the fragrant sauce bubbling away in my skillet, the comforting aroma of garlic and herbs whisked me back to cherished family dinners. This Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots isn't just a meal; it's a delightful experience that brings warmth to any table. Packed with creamy goodness, this dish is not only a crowd-pleaser but also surprisingly quick to prepare, making it perfect for those busy weeknights. Your loved ones will marvel at the tender chicken, generously coated in a luscious herb-infused sauce, served alongside fluffy mashed potatoes and sweet, glazed carrots that add just the right touch of sweetness. Are you ready to bring a little culinary magic into your kitchen?
Why is this recipe a must-try?
Simplicity at Its Finest: With straightforward steps, this dish allows even novice cooks to shine in the kitchen.
Rich, Creamy Sauce: The herb-infused sauce elevates chicken to a gourmet level, making every bite a taste sensation.
Comfort Food Extraordinaire: Pairing tender chicken with fluffy mashed potatoes and sweet glazed carrots will warm your heart and soul.
Versatile Flavors: Customize your herb selection or add a hint of spice to make it your own!
Crowd-Pleasing Delight: Perfect for family dinners or entertaining guests, it’s a meal that's sure to impress and satisfy everyone’s palate.
Discover more delicious options like these easy weeknight dinners to keep your meal planning exciting!
Creamy Herb Chicken Ingredients
• A tasty foundation for your dish!
For the Chicken
- Boneless, skinless chicken breasts – These are tender and cook quickly, perfect for a weeknight dinner.
- Kosher salt – Helps enhance the chicken's natural flavor.
- Freshly ground black pepper – Adds a bit of warmth; adjust to your taste.
- Garlic powder – Brings a deep garlic flavor without the hassle of fresh garlic.
- Onion powder – Adds a subtle sweetness and depth of flavor.
- Olive oil – Used for searing the chicken, giving it a nice golden crust.
- Unsalted butter – Adds richness and creaminess to the dish when searing.
- Garlic – Fresh garlic offers an aromatic kick that complements the sauce beautifully.
- Small shallot – Offers a milder onion flavor; can substitute with a small onion if needed.
- Dry white wine or low-sodium chicken broth – Helps to deglaze the pan and create a rich sauce.
For the Sauce
- Low-sodium chicken broth – Use this for a flavorful yet balanced sauce base.
- Heavy cream – This is key for achieving that luxurious, creamy consistency!
- Dijon mustard – Adds a touch of tanginess that elevates the overall flavor.
- Fresh lemon juice (optional) – Brightens the sauce, enhancing the flavors of the herbs.
- Chopped fresh parsley – Adds a burst of color and fresh flavor.
- Chopped fresh chives – Brings a mild onion flavor that complements the dish.
- Chopped fresh thyme leaves (or dried thyme) – A fragrant herb that pairs perfectly with chicken.
- Chopped fresh basil (optional) – Offers a sweet, aromatic touch to the sauce.
- Freshly grated Parmesan cheese (optional) – Adds a nutty richness that melds beautifully into the sauce.
For the Mashed Potatoes
- Yukon Gold or Russet potatoes – Ideal for creamy mashed potatoes with great texture.
- Kosher salt for boiling water – Essential for seasoning the potatoes while they cook.
- Unsalted butter – Ensures a rich, creamy consistency in your mashed potatoes.
- Warm whole milk or half-and-half – Helps achieve that perfect creamy texture.
- Sour cream or cream cheese (optional) – Adds a delightful tang and extra creaminess.
- Freshly ground black pepper – Season to your liking, enhancing the flavor of your mash.
- Chopped fresh chives or parsley (optional, for garnish) – A lovely touch for presentation.
For the Glazed Carrots
- Carrots – Sweet and earthy; perfect for glazing to enhance their natural sweetness.
- Unsalted butter – Used to create a rich glaze for the carrots.
- Brown sugar or honey – Adds the sweetness needed for a delightful glaze.
- Kosher salt – Enhances the flavor of the carrots.
- Freshly ground black pepper – Just a pinch adds complexity to the dish.
- Water or orange juice – Helps to create steam for cooking and infuses flavor.
- Fresh lemon juice (optional) – Brightens the dish with a zing!
- Chopped fresh parsley (for garnish) – Adds freshness and color on the plate.
Get ready to whip up this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots that will have everyone asking for seconds!
Step‑by‑Step Instructions for Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Step 1: Prepare the Potatoes
Start by placing the peeled and chopped Yukon Gold or Russet potatoes in a large pot, covering them with cold water by about 2.5 cm (1 in). Sprinkle in 1 ½ teaspoon of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a gentle boil and cook for 15–20 minutes until the potatoes are very tender; you should easily pierce them with a fork. Drain well and let them steam for 1–2 minutes.
Step 2: Make the Mashed Potatoes
While the potatoes are steaming, warm up your milk in a saucepan over low heat. Add 4 tablespoon of room-temperature unsalted butter to the hot potatoes and mash them until mostly smooth. Gradually stir in the warmed milk and, if you choose, add sour cream or cream cheese for extra creaminess. Season your mashed potatoes with kosher salt and freshly ground black pepper to taste, then keep them warm on low heat.
Step 3: Season the Chicken
Pat the 4 boneless, skinless chicken breasts dry with paper towels to ensure a great sear. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly on both sides of the chicken breasts, making sure to coat them well for maximum flavor in your Creamy Herb Chicken.
Step 4: Sear the Chicken
Preheat a large skillet over medium-high heat and add 2 tablespoon of olive oil along with 1 tablespoon of unsalted butter. Once the butter has melted and is bubbling, carefully place the seasoned chicken breasts in the skillet. Sear them for 4–5 minutes on each side until golden brown and they reach an internal temperature of 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover it with foil to keep warm.
Step 5: Start the Glazed Carrots
In the same skillet used for the chicken, combine 450–500 g of sliced carrots, 2 tablespoon of unsalted butter, and 2 tablespoon of brown sugar or honey. Pour in ¼ cup of water or orange juice, then season with kosher salt and freshly ground black pepper. Cover and simmer over medium heat for 6–8 minutes until the carrots are tender. Once tender, uncover the skillet and cook for an additional minute or two until the carrots become glossy.
Step 6: Make the Creamy Herb Sauce
Lower the heat to medium in the same skillet and add the remaining 1 tablespoon of unsalted butter to melt. Toss in the finely minced shallot and sauté until softened, about 2–3 minutes. Add the minced garlic and cook until fragrant, stirring frequently. Deglaze the skillet by pouring in ½ cup of dry white wine or low-sodium chicken broth, letting it simmer until reduced by half.
Step 7: Finish the Creamy Sauce
Next, stir in 1 cup of low-sodium chicken broth, 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and the remaining freshly ground black pepper. Let the sauce simmer gently until it thickens, stirring occasionally for about 5–7 minutes. Adjust seasoning as desired, incorporating fresh herbs like chopped parsley, chives, and thyme to enhance flavor for your Creamy Herb Chicken sauce.
Step 8: Cook the Chicken in the Sauce
Return the seared chicken breasts along with any juices back to the skillet. Spoon the rich herb sauce over the chicken and let it simmer for an additional 3–5 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce to absorb the flavors while you prepare to plate your delightful meal.
Step 9: Plate the Dish
To serve, use a large spoon to dollop fluffy mashed potatoes onto each plate. Place a chicken breast on top or alongside the potatoes, generously ladling the creamy herb sauce over the chicken. Add a portion of the glossy glazed carrots on the side, garnishing everything with extra fresh herbs for a beautiful finish. Your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is now ready to delight everyone at the table!
Creamy Herb Chicken Variations
Feel free to explore these variations and make this dish your own with exciting twists and substitutions!
- Dairy-Free: Swap heavy cream for coconut cream and use dairy-free butter for a rich, non-dairy alternative. The subtle coconut flavor adds an unexpected depth.
- Herb Swap: Experiment with other fresh herbs like rosemary or oregano to bring in different flavors that pair beautifully with chicken.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for those who crave a bit of heat.
- Vegetable Boost: Include sautéed mushrooms or spinach in the creamy sauce to add extra nutrients and delicious earthiness that complements the dish wonderfully.
- Alternatives for Chicken: For a vegetarian version, substitute chicken with hearty mushrooms or jackfruit for a satisfying alternative that absorbs the flavors beautifully.
- Flavorful Glaze: Instead of brown sugar, use maple syrup with the glazed carrots for a unique sweetness that pairs perfectly with the earthy flavor of the carrots.
- Creamy Mashed Potatoes: Swap regular potatoes for cauliflower for a lower-carb alternative that’s just as creamy when mashed.
- Citrus Brightness: A touch of orange zest in the sauce can brighten the flavors and add a vibrant twist to the entire dish.
Let your creativity flow in the kitchen! Each variation can transform the experience of enjoying this comforting meal. Pair it with other delightful options, such as these quick weeknight soups or check out my favorite lazy Sunday meals for more culinary inspiration!
What to Serve with Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
As the comforting aroma of your chicken dish fills your kitchen, consider these delightful pairings to elevate your dinner experience.
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Crispy Garlic Bread: Perfect for sopping up the rich herb sauce, it adds a satisfying crunch and aromatic flavor. A warm slice of garlic bread can transform this meal into a cozy indulgence.
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Steamed Asparagus: Tender asparagus drizzled with a touch of olive oil provides a vibrant contrast and fresh crunch, enhancing the meal's visual appeal. Plus, their earthy flavor complements the creamy notes beautifully.
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Mixed Green Salad: A light salad with crisp greens, cherry tomatoes, and a tangy vinaigrette offers a refreshing palate cleanser amidst the creamy chicken and potatoes. The dressing adds a zesty kick, balancing the meal.
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Roasted Red Potatoes: For a delightful twist, serve seasoned and roasted red potatoes. Their crispy edges provide a wonderful textural contrast to the creamy mash—perfect for those moments when you crave extra comfort.
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Zesty Lemonade: A chilled glass of lemonade, with its citrusy brightness, cuts through the richness of the chicken and potatoes, refreshing your palate with each sip. It’s a delightful way to keep the meal lively!
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Chocolate Lava Cake: End on a sweet note with a warm, gooey lava cake. This soulful dessert pairs perfectly with the savory elements of your meal, making every bite a little slice of heaven.
Let your dinner table be filled with these delightful accompaniments, creating a meal that is memorable and heartwarming!
Expert Tips for Creamy Herb Chicken
Perfect Chicken Searing: Ensure chicken breasts are dry before seasoning. Patting them down helps achieve a golden crust, crucial for flavor in your Creamy Herb Chicken.
Right Potato Cooking: Don’t overcook the potatoes when boiling; they should be tender but firm enough to hold shape. Overcooked potatoes can lead to a gummy texture.
Herb Choices: Feel free to switch up the herbs based on your preference or what you have on hand. Fresh is always better, but dried herbs can work too if needed!
Adjusting Creaminess: For a lighter sauce, you can substitute half of the heavy cream with low-fat milk or further reduce for a thicker consistency!
Sauce Thickness Check: If the sauce isn't thickening as expected, simmer the sauce for a little longer. It should coat the back of a spoon when ready.
Garnishing for Appeal: Add color and freshness to your presentation by garnishing with extra chopped herbs or a sprinkle of freshly grated Parmesan.
How to Store and Freeze Creamy Herb Chicken
Fridge: Store any leftover Creamy Herb Chicken in an airtight container for up to 3 days. This helps maintain the chicken’s tenderness and flavor.
Freezer: If you’d like to freeze your dish, portion it in freezer-safe containers. It can be stored for up to 3 months. Thaw in the fridge before reheating to retain the creamy sauce.
Reheating: To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through. Add a splash of broth or cream to loosen the sauce if needed.
Mashed Potatoes: For the best texture, store mashed potatoes separately and reheat on the stove with a little milk or cream to restore creaminess.
Make Ahead Options
These Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots are perfect for meal prep! You can season and sear the chicken up to 24 hours in advance, then refrigerate it covered; this will lock in the flavors. The mashed potatoes can be prepared ahead as well; simply make them, let them cool, and store them in an airtight container in the fridge for up to 3 days. When ready to serve, reheat the chicken in the creamy sauce and warm the mashed potatoes on the stovetop, adding a splash of milk to restore creaminess. This way, you’ll have a delicious, comforting meal ready with minimal effort, just as satisfying as the day you made it!
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe FAQs
What type of chicken should I use?
I recommend using boneless, skinless chicken breasts for this recipe. They cook quickly and remain juicy, but you can also use thighs for a richer flavor. Just keep an eye on the cooking time, as thighs might take a few minutes longer.
How long can I store the Creamy Herb Chicken in the fridge?
Store any leftovers in an airtight container for up to 3 days. This helps maintain the chicken’s tenderness and flavor. When reheating, do so over low heat to avoid drying it out.
Can I freeze Creamy Herb Chicken?
Absolutely! To freeze, portion your dish into freezer-safe containers. It will keep well for up to 3 months. For best results, thaw in the fridge overnight before reheating.
What’s the best way to reheat the dish?
To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through, adding a splash of broth or cream as needed to loosen the sauce. This keeps your dish creamy and delicious!
How do I know if my potatoes are cooked?
The potatoes are perfectly cooked when they are easily pierced with a fork and tender all the way through. Be sure not to overcook them, or they may turn gummy. Aim for 15–20 minutes of gentle boiling.
Are there any ingredient substitutions I can make for dietary restrictions?
Certainly! If you have a dairy allergy, you can replace heavy cream with coconut milk or a dairy-free alternative. For gluten-free adjustments, ensure your broth and any added sauces meet gluten-free standards. Additionally, feel free to swap fresh herbs with dried, using about one-third of the amount.
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Delight
Equipment
- Large pot
- Skillet
- Saucepan
- spatula
- measuring spoons
- Knife
- Cutting Board
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon kosher salt for seasoning
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon olive oil for searing
- 1 tablespoon unsalted butter for searing
- 2 cloves garlic minced
- 1 small shallot finely minced
- ½ cup dry white wine or low-sodium chicken broth for deglazing
For the Sauce
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard for tanginess
- 1 tablespoon fresh lemon juice optional
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh thyme leaves or dried thyme
- ¼ cup chopped fresh basil optional
- ¼ cup freshly grated Parmesan cheese optional
For the Mashed Potatoes
- 2 lbs Yukon Gold or Russet potatoes peeled and chopped
- 1 ½ teaspoon kosher salt for boiling water
- 4 tablespoon unsalted butter room temperature
- ½ cup warm whole milk or half-and-half for mashing
- ¼ cup sour cream or cream cheese optional
- ½ teaspoon freshly ground black pepper to taste
- ¼ cup chopped fresh chives or parsley for garnish
For the Glazed Carrots
- 1 lb carrots sliced
- 2 tablespoon unsalted butter for glazing
- 2 tablespoon brown sugar or honey for sweetness
- 1 teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper to taste
- ¼ cup water or orange juice for steam
- 1 tablespoon fresh lemon juice optional
- ¼ cup chopped fresh parsley for garnish
Instructions
Preparation Steps
- Start by placing the peeled and chopped Yukon Gold or Russet potatoes in a large pot, covering them with cold water by about 2.5 cm (1 in). Sprinkle in 1 ½ teaspoon of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a gentle boil and cook for 15–20 minutes until the potatoes are very tender; drain well and let them steam for 1–2 minutes.
- While the potatoes are steaming, warm up your milk in a saucepan over low heat. Add 4 tablespoon of room-temperature unsalted butter to the hot potatoes and mash them until mostly smooth. Gradually stir in the warmed milk and, if you choose, add sour cream or cream cheese for extra creaminess. Season your mashed potatoes with kosher salt and freshly ground black pepper to taste, then keep them warm on low heat.
- Pat the chicken breasts dry with paper towels to ensure a great sear. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly on both sides of the chicken breasts.
- Preheat a large skillet over medium-high heat and add 2 tablespoon of olive oil along with 1 tablespoon of unsalted butter. Place the seasoned chicken breasts in the skillet. Sear them for 4–5 minutes on each side until golden brown and they reach an internal temperature of 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover with foil.
- In the same skillet, combine sliced carrots, 2 tablespoon of unsalted butter, and 2 tablespoon of brown sugar. Pour in ¼ cup of water or orange juice, then season with kosher salt and freshly ground black pepper. Cover and simmer over medium heat for 6–8 minutes until the carrots are tender.
- Lower the heat and add 1 tablespoon of unsalted butter to the same skillet. Toss in the minced shallot and sauté until softened, about 2–3 minutes. Add the minced garlic and cook until fragrant. Deglaze the skillet with ½ cup of dry white wine or low-sodium chicken broth.
- Stir in 1 cup of low-sodium chicken broth, 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and the remaining freshly ground black pepper. Let the sauce simmer for about 5–7 minutes until it thickens.
- Return the seared chicken breasts to the skillet, spooning the sauce over the chicken. Simmer for an additional 3–5 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce.
- To serve, dollop mashed potatoes onto each plate, place a chicken breast on top or alongside, and add glazed carrots. Garnish with extra fresh herbs.
