Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
A restaurant-quality French-inspired dinner featuring seared chicken in a silky herb sauce, fluffy mashed potatoes, and sweet buttery glazed carrots. Balanced richness and brightness create an indulgent, comforting meal.
- Prep Time: 25
- Cook Time: 35
- Total Time: 60
- Yield: 4 servings 1x
- Category: Comfort Food Recipes
- Method: Sauté, bake, roast
- Cuisine: French-Inspired, Contemporary
- Diet: None
Ingredients
4 (6-ounce) chicken breasts
3 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 lb Yukon Gold potatoes
2 tbsp butter
Salt and pepper
1 lb carrots
1 tbsp brown sugar
Instructions
Preheat oven to 375°F. Pat chicken dry and season both sides with salt and pepper
Melt 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Set aside
In same skillet, sauté garlic 30 seconds. Add cream, thyme, parsley, mustard, and lemon juice. Simmer 5 minutes
While sauce simmers, boil peeled potatoes in salted water 15-18 minutes until tender. Drain, then mash with 2 tbsp butter
Toss peeled carrots with 1 tbsp butter, brown sugar, salt, and pepper. Roast 20-25 minutes until tender and caramelized
Reduce oven to 300°F. Return chicken to skillet with sauce, place over low heat. Return to oven 20-25 minutes until chicken reaches 165°F
Notes
For dairy-free alternative: Use full-fat coconut milk for sauce and vegan butter
Add more thyme or parsley for herb intensity
To prevent overcooking, prepare components on staggered timeline as outlined in text
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 9g
- Sodium: 480mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 220mg