Description

How to make creamy herb chicken, fluffy mashed potatoes, and sweet glazed carrots that creates a complete, satisfying comfort food dinner your family will love.

Ingredients

Scale

The Stars of the Show:
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 lbs Russet potatoes, peeled and quartered
1 lb carrots, peeled and sliced into 1/2-inch rounds
Creamy Sauce & Glaze Essentials:
1 cup heavy cream
1 cup chicken broth
1/2 cup (1 stick) unsalted butter, divided
1 medium yellow onion, finely chopped
3–4 cloves garlic, minced
2 tablespoons light brown sugar, packed
2 tablespoons all-purpose flour
Fresh Herbs & Pantry Staples:
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Essential Seasonings:
1.5 teaspoons Kosher salt, or to taste
1/2 teaspoon black pepper, freshly ground, or to taste

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Instructions

Prep & Boil: Season chicken breasts with salt and pepper. In a large pot, cover peeled and quartered potatoes with cold water; bring to a boil. Separately, slice carrots. This foundational step sets up your Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots for success.
Sauté Aromatics: While potatoes boil, melt 2 tablespoons butter and olive oil in a large skillet. Sauté chopped onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Don’t burn the garlic!
Build Sauce: Stir flour into the onion and garlic mixture, cooking for 1 minute to create a roux. Gradually whisk in chicken broth, then heavy cream until smooth. Bring to a gentle simmer; the sauce will begin to thicken. This forms your creamy base for the chicken.
Cook Chicken & Carrots: Add seasoned chicken breasts to the simmering sauce. Cook for 15-20 minutes, flipping once, until chicken is cooked through (165°F). Separately, steam or boil carrots until tender, then glaze with remaining butter and brown sugar until caramelized.
Mash & Assemble: Drain boiled potatoes. Mash them with 2 tablespoons butter, a splash of cream, salt, and pepper until fluffy. Stir fresh parsley and thyme into the creamy chicken sauce. Now, you’re ready to plate your Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots.
Garnish & Serve: Serve the tender creamy herb chicken alongside a generous scoop of fluffy mashed potatoes and the sweet glazed carrots. Garnish with extra fresh parsley for a vibrant finish. Enjoy your delicious Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots!

Notes

Always cook chicken *exactly* to 165°F using a reliable meat thermometer to prevent dryness and ensure tenderness.

Store leftovers promptly in airtight containers in the refrigerator for up to 3-4 days, reheating components gently.

For a gluten-free option, swap all-purpose flour for a gluten-free blend or cornstarch to thicken the creamy sauce.

Serve this comforting meal warm with fluffy mashed potatoes and sweet glazed carrots for the best experience.

Sear chicken breasts golden-brown before simmering in the sauce to lock in juices and build richer, deeper flavor.

**Allergy Information:** Dairy, Gluten