Creamy Herb Chicken with Buttery Mashed Potatoes & Roasted Carrots

Instructions:
step 1 Preheat the oven to 400°F (200°C).
step 2 Toss the carrot sticks with olive oil, salt, pepper, and herbs. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
step 3 While the carrots roast, boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash with butter, milk, salt, pepper, and optional chives until smooth and creamy. Set aside.
step 4 Season chicken breasts with garlic powder, onion powder, thyme, parsley, salt, and pepper.
step 5 Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side, or until golden and cooked through. Remove and keep warm.
step 6 In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
step 7 Add heavy cream, chicken broth, Dijon mustard, rosemary, and parsley. Simmer for 3-4 minutes until slightly thickened.
step 8 Return the chicken to the skillet and spoon the sauce over it. Simmer for another 2-3 minutes.
step 9 Plate the sliced chicken with mashed potatoes and roasted carrots. Drizzle extra sauce over the top before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of cream or broth to keep the sauce smooth. For best texture, reheat the mashed potatoes and carrots separately.