As I stood by the stove, the luscious aroma of garlic and fresh herbs filled the kitchen, transporting me back to warm family dinners that felt like home. This is not just any meal; it’s my take on Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots—a comforting dish that elevates weeknight dinners into something truly special. One of the best parts? It’s surprisingly quick to prepare, letting you enjoy a restaurant-quality experience without the wait. Plus, it’s a wonderful crowd-pleaser, perfect for family gatherings or a cozy night in. Are you ready to create a meal that makes everyone feel at home? Let’s dive in!
Why is this chicken recipe a must-try?
Creamy Texture: The luscious sauce envelops the chicken, creating a dish that's irresistibly rich and satisfying.
Flavor Explosion: A wonderful blend of fresh herbs and garlic infuses every bite, making it a flavorful delight for the palate.
Quick and Easy: With just 25 minutes of prep time, you can whip up an impressive meal that feels gourmet.
Versatile Side Dishes: Paired with fluffy mashed potatoes and glazed carrots, this recipe adapts to your favorite sides, ensuring it suits any preference.
Family Favorite: Perfect for gatherings, the comforting flavors and beautiful presentation will leave your guests raving and asking for seconds!
Surprise yourself and your loved ones with this delightful dish, and don’t forget to explore more recipes like Glazed Carrots or Mashed Potatoes Variations to complement this meal!
Creamy Herb Chicken Ingredients
• Get ready to savor a delightful dish that elevates your dinner routine with creamy herb chicken, perfectly paired with luscious mashed potatoes and glazed carrots!
For the Chicken
- Boneless, skinless chicken breasts – About 170–200 g each, these are perfect for quick cooking and absorbing all the rich flavors.
- Kosher salt – Use 1 ½ tsp, divided, or substitute with fine sea salt to enhance the chicken's seasoning.
- Freshly ground black pepper – ¾ teaspoon adds warmth; adjust to taste for a kick!
- Garlic powder – ½ teaspoon brings an aromatic depth to your chicken.
- Onion powder – ½ teaspoon complements the garlic brilliantly.
- Olive oil – 2 tablespoon is great for searing the chicken to golden perfection.
- Unsalted butter – 2 tablespoon helps create a rich, creamy sauce.
- Garlic – 3 cloves finely minced for that delicious fragrant boost!
- Shallot – 1 small, finely minced, or substitute with ¼ small onion for a similar taste.
- Dry white wine or low-sodium chicken broth – ½ cup enhances flavors and tenderness.
- Low-sodium chicken broth – 1 cup keeps the dish flavorful yet light.
- Heavy cream – 1 cup transforms the sauce into a creamy dream.
- Dijon mustard – 1 teaspoon adds a subtle tang and depth to the sauce.
- Fresh lemon juice (optional) – 1 teaspoon brightens the flavors beautifully.
- Chopped fresh parsley – 1 tablespoon gives a bright, herbaceous touch.
- Chopped fresh chives – 1 tablespoon for a mild onion flavor.
- Chopped fresh thyme leaves – 1 tablespoon (or 1 teaspoon dried) for that classic herb profile.
- Chopped fresh basil (optional) – 1 tablespoon adds a lovely sweetness.
- Freshly grated Parmesan cheese (optional) – ¼ cup for an extra creamy, cheesy finish.
For the Mashed Potatoes
- Yukon Gold or Russet potatoes – 900 g, peeled and cut into chunks, creating a fluffy base.
- Kosher salt – 1 ½ teaspoon for boiling water, ensures potatoes are well-seasoned.
- Unsalted butter – 4 tbsp, room temperature, for a luxuriously creamy texture.
- Warm whole milk or half-and-half – ½ to ¾ cup for dreamy mashed potatoes.
- Sour cream or cream cheese (optional) – ¼ cup for a tangy twist in flavor.
- Kosher salt – ½ teaspoon (adjust to taste) so mashed potatoes are seasoned just right.
- Freshly ground black pepper – ¼ teaspoon to enhance the creamy potatoes.
- Chopped fresh chives or parsley (optional, for garnish) – 1–2 tablespoon adds a pop of color and flavor.
For the Glazed Carrots
- Carrots – 450–500 g, peeled and cut into 0.5 cm (¼ in) thick slices, adding vibrant color and sweetness.
- Unsalted butter – 2 tablespoon for a luscious glaze.
- Brown sugar or honey – 2 tablespoon gives a delightful sweetness that balances the earthiness.
- Kosher salt – ¼ teaspoon amplifies the natural sweetness of the carrots.
- Freshly ground black pepper – ⅛ teaspoon for a nice hint of spice.
- Water or orange juice – ¼ cup to help create that glossy finish.
- Fresh lemon juice (optional) – 1 teaspoon brightens up the glaze nicely.
- Chopped fresh parsley – 1–2 teaspoon for a beautiful garnish.
Dive into this extra-special homemade feast with these creamy herb chicken macaroni potatoes and glazed carrots that’ll make your heart sing! Enjoy every moment!
Step‑by‑Step Instructions for Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Step 1: Prepare the Potatoes
Begin by placing the peeled and chopped Yukon Gold or Russet potatoes in a large pot. Cover them with cold water by about 1 inch and stir in 1 ½ teaspoon kosher salt. Bring the water to a boil over medium-high heat, then reduce to a gentle boil. Cook the potatoes for about 15–20 minutes, or until they are very tender. Drain well and let them sit in the pot for 1–2 minutes to steam off excess moisture.
Step 2: Make the Mashed Potatoes
While the potatoes are steaming, warm the milk in a small saucepan over low heat. Add 4 tablespoon of room temperature unsalted butter to the hot potatoes and mash until mostly smooth. Gradually stir in the warm milk and, if desired, sour cream or cream cheese for added creaminess. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, mixing until well combined, and adjust the seasoning to taste.
Step 3: Season the Chicken
While the potatoes are cooking, prepare the chicken breasts. Pat them dry with paper towels and season both sides generously with a mixture of 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. This will help enhance the flavors of the creamy herb chicken as it cooks. Let the chicken sit for a few minutes to allow the seasoning to penetrate.
Step 4: Sear the Chicken
In a large skillet over medium-high heat, heat 2 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once hot, add the seasoned chicken breasts in a single layer, making sure not to overcrowd the pan. Sear the chicken for 4–5 minutes on each side, or until golden and the internal temperature reaches about 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
Step 5: Start the Glazed Carrots
In a medium skillet, combine the sliced carrots with 2 tablespoon of unsalted butter, 2 tablespoon of brown sugar or honey, and ¼ cup of water or orange juice. Season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Bring the mixture to a simmer over medium heat, cover, and cook for 6–8 minutes or until the carrots are just tender. Remove the lid and continue cooking for another 3–5 minutes, allowing the liquid to reduce into a glossy glaze. Stir in fresh lemon juice if using.
Step 6: Make the Creamy Herb Sauce
Using the same skillet from the chicken, reduce the heat to medium and melt the remaining 1 tablespoon of butter. Add the finely minced shallot and cook until translucent, followed by the minced garlic until fragrant. Pour in ½ cup of dry white wine and simmer until reduced by half. Stir in 1 cup of chicken broth, 1 cup of heavy cream, 1 teaspoon Dijon mustard, and the remaining black pepper, simmering until the sauce slightly thickens.
Step 7: Finish Cooking the Chicken in the Sauce
Return the seared chicken breasts to the skillet, spooning the creamy herb sauce over each piece. Simmer for an additional 4–6 minutes, ensuring the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce for 3–5 minutes, soaking in all those wonderful flavors.
Step 8: Plate the Dish
Give the mashed potatoes a final stir, then spoon them onto each plate. Place a chicken breast alongside or on top of the potatoes, garnishing with a generous ladle of the creamy herb sauce. Add the glossy glazed carrots to the plate, and if desired, sprinkle with freshly chopped herbs for an inviting touch. Enjoy your homemade Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots!
Expert Tips for Creamy Herb Chicken
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Pat the Chicken Dry: Always dry the chicken breasts thoroughly before seasoning. This allows for a better sear, creating a meal that is delicious and visually appealing.
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Don't Skip the Resting: After cooking, let the chicken rest in the sauce for 3–5 minutes. This helps keep it juicy and tender.
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Sauté Aromatics Right: Ensure your shallot and garlic are cooked just until fragrant for the best flavor. Overcooking can lead to bitterness.
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Adjust Seasoning: Taste your creamy herb sauce before serving. You might want to add a little extra salt or pepper to balance all the flavors, especially if using low-sodium broth.
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Choose Perfect Potatoes: Yukon Gold or Russet potatoes are great for mashing. Avoid waxy potatoes for the creamiest texture!
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Glaze to Shine: For perfectly glazed carrots, reduce the cooking liquid carefully—too much heat can turn them mushy, while too little won’t give that beautiful glossy finish.
Embrace these tips, and your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots will shine at the dinner table!
How to Store and Freeze Creamy Herb Chicken
Fridge: Store any leftover creamy herb chicken in an airtight container for up to 3 days. Make sure to include the sauce to keep the chicken moist.
Freezer: If you want to freeze the dish, portion it into freezer-safe containers, ensuring it’s tightly sealed. It can last up to 2-3 months in the freezer.
Reheating: To reheat, thaw overnight in the fridge if frozen. Warm it gently in a skillet over low heat until heated through, stirring occasionally for even warmth.
Leftover Mashed Potatoes: Mash potatoes can be stored in the fridge for up to 2 days. Reheat with a splash of milk in the microwave or on the stove for a creamy texture!
Creamy Herb Chicken Variations
Feel free to elevate your Creamy Herb Chicken with delightful twists and substitutions that’ll make your taste buds sing!
- Dairy-Free: Substitute heavy cream with coconut milk and use olive oil instead of butter for a similar creamy texture.
- Gluten-Free: Replace Dijon mustard with a certified gluten-free version and choose gluten-free broth to cater to your dietary needs.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the creamy herb sauce for a delightful heat that dances on your palate.
- Herb Explosion: Experiment with fresh cilantro or tarragon in place of the usual herbs for a lively flavor profile that’s bold and unexpected.
Herbs can change everything! Fresh dill or a hint of oregano can transform the dish into something uniquely yours.
- Vegetable Boost: Toss in some sautéed mushrooms or spinach to the creamy sauce for an extra layer of flavor and a hearty twist that complements the chicken beautifully.
- Colorful Carrots: Instead of regular carrots, use rainbow carrots to create an eye-catching plate that adds a delightful crunch and sweetness.
- Citrus Zing: Swap out lemon juice for orange juice in the sauce for a lovely citrus twist that brightens up the dish with refreshing notes.
Now that you’ve explored these variations, don’t hesitate to check out more mouth-watering recipes like Mashed Potatoes Variations to complement your dish or give your glazed carrots a flavorful upgrade with Glazed Carrots. Enjoy the adventure of cooking!
What to Serve with Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Transform your dinner into an unforgettable family feast with delightful pairings that complement every bite of this creamy herb chicken.
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Crispy Green Salad: A light, crunchy salad with mixed greens and a tangy vinaigrette provides balance and freshness to the rich chicken dish.
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Garlic Bread: Warm, buttery garlic bread enhances the meal’s comforting feel while providing the perfect vehicle to soak up every last bit of that glorious sauce.
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Sautéed Green Beans: Tender-crisp green beans tossed in a little olive oil and garlic add a vibrant pop of color and a satisfying crunch that contrasts beautifully with the creamy texture of the dish.
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Creamy Coleslaw: The cool and crunchy elements of coleslaw bring a refreshing counterpoint to the savory chicken and mashed potatoes, making each bite enjoyable and texturally interesting.
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Roasted Asparagus: Lightly seasoned with lemon and olive oil, roasted asparagus adds depth and elegance to the plate, inviting a touch of sophistication to the comforting meal.
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Sparkling White Wine: A chilled glass of sparkling white wine beautifully pairs with the creamy herb chicken, enhancing the meal's flavor without overwhelming your palate.
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Chocolate Mousse: End the meal on a sweet note with a rich chocolate mousse. Its light texture contrasts wonderfully with the savory main course and lets your taste buds rejoice in delightful flavors.
Mix and match these ideas to create a full, sumptuous spread around your creamy herb chicken with mashed potatoes and glazed carrots, and watch your loved ones relish each moment at the table!
Make Ahead Options
These Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots are perfect for busy weeknights! You can prep the chicken and vegetable components up to 24 hours in advance. Simply season the chicken breasts and store them in an airtight container in the refrigerator. For the mashed potatoes, prepare them fully, then allow to cool before refrigerating—just reheat with a bit of milk to restore creaminess. The glazed carrots can be cooked and stored for up to 3 days. When you’re ready to enjoy your meal, reheat everything on the stove or microwave until warmed through, and drizzle the creamy herb sauce over the chicken for that fresh, delicious finish. Enjoy the time-saving benefits and quality without sacrificing flavor!
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! When choosing your chicken, look for boneless, skinless breasts that are plump and a light pink color, with no dark spots or an off smell. For potatoes, Yukon Golds should feel firm and have smooth skins without blemishes. The fresher the ingredients, the more flavorful your Creamy Herb Chicken will be!
How should I store leftovers of this chicken dish?
Very important! Store any leftover creamy herb chicken in an airtight container in the fridge for up to 3 days. Make sure to include the sauce, as this helps keep the chicken moist and tasty. If you plan on enjoying the dish later, you can also freeze leftovers for up to 2-3 months in tightly sealed freezer-safe containers.
What are the freezing instructions for this dish?
Absolutely! To freeze, portion the Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots into freezer-safe containers. Allow the dish to cool completely, then seal the containers tightly. For optimal quality, label them with the date. When ready to eat, thaw overnight in the fridge, and reheat gently on the stovetop until warmed through.
What should I do if the sauce is too thin?
No worries! If your creamy herb sauce turns out runny, you can easily fix it. Simply simmer the sauce over medium heat without the chicken for a few minutes until it thickens to your liking. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this mixture into the simmering sauce to help it thicken. Always remember to taste and adjust the seasoning after thickening!
Can I make this dish dairy-free or gluten-free?
Certainly! For a dairy-free option, you can substitute heavy cream with coconut milk or a dairy-free heavy cream alternative. Additionally, for the mashed potatoes, use non-dairy butter and plant-based milk. To keep it gluten-free, ensure any broth or sauces you use are labeled gluten-free. This dish is versatile and can cater to various dietary needs!
Is this dish safe for pets?
It's best to avoid sharing this dish with your pets. The creamy herb sauce contains ingredients, like garlic and onion, that can be harmful to dogs and cats. Keep their diet simple with pet-safe foods, while you enjoy the delightful flavors of your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots!
Savor Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Equipment
- Large pot
- Skillet
- small saucepan
Ingredients
For the Chicken
- 2 pieces Boneless, skinless chicken breasts About 170–200 g each
- 1.5 teaspoon Kosher salt Divided
- 0.75 teaspoon Freshly ground black pepper Adjust to taste
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoon Olive oil For searing
- 2 tablespoon Unsalted butter For sauce
- 3 cloves Garlic Finely minced
- 1 small Shallot Finely minced
- 0.5 cup Dry white wine or low-sodium chicken broth
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh lemon juice Optional
- 1 tablespoon Chopped fresh parsley
- 1 tablespoon Chopped fresh chives
- 1 tablespoon Chopped fresh thyme leaves Or 1 teaspoon dried
- 1 tablespoon Chopped fresh basil Optional
- 0.25 cup Freshly grated Parmesan cheese Optional
For the Mashed Potatoes
- 900 g Yukon Gold or Russet potatoes Peeled and cut into chunks
- 1.5 teaspoon Kosher salt For boiling water
- 4 tablespoon Unsalted butter Room temperature
- 0.5-0.75 cup Warm whole milk or half-and-half
- 0.25 cup Sour cream or cream cheese Optional
- 0.5 teaspoon Kosher salt Adjust to taste
- 0.25 teaspoon Freshly ground black pepper
- 1-2 tablespoon Chopped fresh chives or parsley Optional, for garnish
For the Glazed Carrots
- 450-500 g Carrots Peeled and cut into 0.5 cm slices
- 2 tablespoon Unsalted butter
- 2 tablespoon Brown sugar or honey
- 0.25 teaspoon Kosher salt
- 0.125 teaspoon Freshly ground black pepper
- 0.25 cup Water or orange juice
- 1 teaspoon Fresh lemon juice Optional
- 1-2 teaspoon Chopped fresh parsley For garnish
Instructions
Preparing the Dish
- Begin by placing the peeled and chopped Yukon Gold or Russet potatoes in a large pot. Cover them with cold water by about 1 inch and stir in 1 ½ teaspoon kosher salt. Bring the water to a boil over medium-high heat, then reduce to a gentle boil. Cook the potatoes for about 15–20 minutes, or until they are very tender. Drain well and let them sit in the pot for 1–2 minutes to steam off excess moisture.
- While the potatoes are steaming, warm the milk in a small saucepan over low heat. Add 4 tablespoon of room temperature unsalted butter to the hot potatoes and mash until mostly smooth. Gradually stir in the warm milk and, if desired, sour cream or cream cheese for added creaminess. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, mixing until well combined, and adjust the seasoning to taste.
- While the potatoes are cooking, prepare the chicken breasts. Pat them dry with paper towels and season both sides generously with a mixture of 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. This will help enhance the flavors of the creamy herb chicken as it cooks. Let the chicken sit for a few minutes to allow the seasoning to penetrate.
- In a large skillet over medium-high heat, heat 2 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once hot, add the seasoned chicken breasts in a single layer, making sure not to overcrowd the pan. Sear the chicken for 4–5 minutes on each side, or until golden and the internal temperature reaches about 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In a medium skillet, combine the sliced carrots with 2 tablespoon of unsalted butter, 2 tablespoon of brown sugar or honey, and ¼ cup of water or orange juice. Season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Bring the mixture to a simmer over medium heat, cover, and cook for 6–8 minutes or until the carrots are just tender. Remove the lid and continue cooking for another 3–5 minutes, allowing the liquid to reduce into a glossy glaze. Stir in fresh lemon juice if using.
- Using the same skillet from the chicken, reduce the heat to medium and melt the remaining 1 tablespoon of butter. Add the finely minced shallot and cook until translucent, followed by the minced garlic until fragrant. Pour in ½ cup of dry white wine and simmer until reduced by half. Stir in 1 cup of chicken broth, 1 cup of heavy cream, 1 teaspoon Dijon mustard and the remaining black pepper, simmering until the sauce slightly thickens.
- Return the seared chicken breasts to the skillet, spooning the creamy herb sauce over each piece. Simmer for an additional 4–6 minutes, ensuring the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce for 3–5 minutes, soaking in all those wonderful flavors.
- Give the mashed potatoes a final stir, then spoon them onto each plate. Place a chicken breast alongside or on top of the potatoes, garnishing with a generous ladle of the creamy herb sauce. Add the glossy glazed carrots to the plate, and if desired, sprinkle with freshly chopped herbs for an inviting touch.
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