Creamy Herb Chicken Thighs with Mashed Potatoes and Glazed Carrots

Instructions

Step 1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes or until fork-tender.

Step 2. While the potatoes cook, season the chicken thighs with garlic powder, onion powder, thyme, parsley, salt, and black pepper.

Step 3. Heat olive oil in a large skillet over medium-high heat.

Step 4. Place the chicken thighs skin-side down and cook for 6–7 minutes until golden brown and crispy.

Step 5. Flip the chicken and cook for another 5–6 minutes. Remove from the skillet and set aside.

Step 6. Reduce the heat to medium. Add butter and minced garlic to the skillet and cook for 30 seconds until fragrant.

Step 7. Stir in the chicken broth, heavy cream, Dijon mustard, and red pepper flakes.

Step 8. Simmer for 3–4 minutes until the sauce begins to thicken.

Step 9. Return the chicken thighs to the skillet and spoon the sauce over the top.

Step 10. Cover and cook for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11. In a separate saucepan, combine the carrots, butter, honey, salt, pepper, and ¼ cup water.

Step 12. Cover and cook over medium heat for 10–12 minutes until the carrots are tender and lightly glazed.

Step 13. Drain the potatoes and return them to the pot. Add butter, warm milk, salt, and black pepper.

Step 14. Mash until smooth and creamy, then stir in chopped parsley.

Step 15. Serve the mashed potatoes topped with the creamy herb chicken and sauce alongside the glazed carrots.

Step 16. Garnish with fresh parsley before serving.

Storage and Reheating Tips

Store leftover chicken, sauce, mashed potatoes, and carrots in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and sauce gently in a covered skillet over low heat until warmed through.

Reheat mashed potatoes with a splash of milk and stir to restore their creamy texture.

Warm the carrots in a skillet or microwave until heated through.

Freeze the chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best flavor and texture, avoid boiling the cream sauce during reheating, as it may separate.