Description
Indulge in this creamy herb chicken dish served with velvety mashed potatoes and sweet glazed carrots. The tender chicken is seared to perfection and smothered in a savory herb cream sauce that will leave you craving more.
Ingredients
Units
Scale
For the Chicken and Herb Sauce:
- 2–3 pieces boneless, skinless chicken breasts (or thighs)
- Salt & pepper, garlic powder, dried thyme, dried rosemary
- 1 tbsp olive oil, butter, minced garlic
- Chicken broth, heavy cream, Parmesan cheese
- Dijon mustard, chopped parsley or chives (for garnish)
For the Mashed Potatoes:
- 1.5 lbs Yukon gold or russet potatoes, milk or cream, butter, salt
For the Glazed Carrots:
- 3 cups baby carrots or sliced carrots, butter, brown sugar or honey, salt
- Cinnamon or thyme (optional)
Instructions
- Preparing the Mashed Potatoes: Boil potatoes until tender, then mash with butter, milk, and salt.
- Glazing the Carrots: Simmer carrots with butter, brown sugar, salt, and water until tender and glazed.
- Cooking the Chicken: Season and sear chicken until cooked through.
- Making the Herb Cream Sauce: Sauté garlic, add broth, cream, Parmesan, and mustard, simmer until thickened.
- Final Assembly: Return chicken to the pan, spoon sauce over it, and simmer. Plate alongside mashed potatoes and glazed carrots, garnish.
Notes
- For creamier mashed potatoes, use a potato ricer.
- Don’t skip deglazing for sauce depth.
- Adding red pepper flakes can add a unique twist.