Creamy Herb Chicken Thighs with Mashed Potatoes & Glazed Carrots

Instructions:
step 1: Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning.
step 2: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden. Flip and cook another 4–5 minutes. Remove and set aside.
step 3: In the same skillet, melt butter and sauté garlic for 30 seconds. Whisk in flour and cook for 1 minute.
step 4: Slowly add chicken broth and whisk until smooth. Stir in cream, mustard, parsley, thyme, salt, and pepper. Simmer until thickened.
step 5: Return chicken to skillet, reduce heat, and simmer uncovered for 15–20 minutes until cooked through and tender.
step 6: Meanwhile, boil potatoes until fork-tender. Drain, then mash with butter, milk, and salt until creamy.
step 7: In a separate pan, melt butter for the carrots. Add carrot sticks, drizzle with honey, and cook for 5–7 minutes until tender and lightly glazed. Season with salt and pepper.
step 8: Plate the creamy herb chicken with a scoop of mashed potatoes and glazed carrots. Spoon extra sauce over the top.

Storage and Reheating Tips:
Store chicken, mashed potatoes, and carrots separately in airtight containers in the fridge for up to 4 days. Reheat chicken and sauce gently in a skillet. Microwave mashed potatoes and carrots or reheat over low heat on the stovetop with a splash of water or milk to restore moisture.