Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots recipe — the ultimate cozy comfort bowl 
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
For the Chicken & Creamy Herb Sauce:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
1 tsp fresh parsley, chopped (plus more for garnish)
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter option)
½ cup grated Parmesan cheese
Salt & pepper, to taste
For the Mashed Potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled & cubed
4 tbsp butter
½ cup warm milk (more if needed)
Salt & pepper, to taste
For the Glazed Carrots:
1 lb carrots, peeled & cut into sticks or rounds
2 tbsp butter
2 tbsp honey (or brown sugar)
½ cup water or broth
Pinch of salt
Instructions
1. Make the Mashed Potatoes
Boil potatoes in salted water until fork-tender (15–20 minutes).
Drain and mash with butter, warm milk, salt, and pepper until creamy. Keep warm.
2. Glaze the Carrots
In a skillet, melt butter. Add carrots, honey, and water/broth.
Cover and cook over medium heat 10–12 minutes, stirring occasionally, until tender and glossy. Season lightly with salt.
3. Cook the Chicken
Season chicken with salt, pepper, and a little olive oil.
In a large skillet, heat olive oil and butter over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
4. Make the Creamy Herb Sauce
In the same skillet, sauté garlic until fragrant. Stir in thyme, rosemary, and parsley.
Pour in chicken broth, scraping up browned bits.
Add heavy cream and Parmesan, stirring until smooth. Simmer 3–4 minutes until slightly thickened. Return chicken to the pan and coat with sauce.
5. Assemble the Comfort Bowls
Spoon mashed potatoes into bowls. Add glazed carrots on the side.
Place chicken on top and drizzle generously with creamy herb sauce.
Garnish with fresh parsley.