Herb-Cream Chicken with Mashed Potatoes & Glazed Carrots

Golden pan-seared chicken with a luscious creamy herb sauce, served alongside fluffy mashed potatoes and buttery carrots. A true comfort meal that feels gourmet!

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For the Chicken & Sauce:

• 1 bone-in, skin-on chicken thigh
• 1 tbsp olive oil or butter
• ½ cup heavy cream
• ½ cup chicken broth
• 1 tsp Dijon mustard
• ½ tsp dried herbs (thyme, parsley, or Italian mix)
• Salt & pepper to taste
• Chopped fresh parsley (for garnish)

For the Mashed Potatoes:

• 2 medium potatoes, peeled & cubed
• 2 tbsp butter
• 2 tbsp milk or cream
• Salt & pepper to taste

For the Carrots:

• 3–4 whole carrots, peeled
• 1 tsp olive oil or butter
• Pinch of salt & dried parsley

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1️⃣ Cook the Chicken

Season chicken with salt and pepper. Sear skin-side down in a skillet with olive oil for 5–6 min, then flip and cook through. Remove and set aside.

2️⃣ Make the Sauce

In the same skillet, add broth to deglaze, then stir in cream, Dijon, herbs, salt, and pepper. Simmer 4–5 min until thick. Return chicken to the pan and coat with sauce.

3️⃣ Prepare the Mashed Potatoes

Boil cubed potatoes until soft. Mash with butter, milk, salt, and pepper until smooth and fluffy.

4️⃣ Glaze the Carrots

Boil or steam carrots until fork-tender. Drain and toss in butter, salt, and parsley in a hot pan for a glossy finish.

5️⃣ Assemble

Plate the mashed potatoes, glazed carrots, and chicken with a generous drizzle of herb cream sauce. Top with chopped fresh parsley.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Kcal: ~700 kcal

Servings: 1