Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots

Instructions

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

Step 2. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.

Step 3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.

Step 4. In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant.

Step 5. Add the chicken broth, heavy cream, and Dijon mustard. Stir well and bring to a gentle simmer.

Step 6. Stir in the Parmesan cheese, thyme, parsley, salt, and pepper. Simmer for 3–5 minutes until the sauce thickens slightly.

Step 7. Return the chicken to the skillet and spoon the sauce over the top. Keep warm on low heat.

Step 8. Drain the potatoes and return them to the pot. Add the butter, warm milk, salt, and pepper, then mash until smooth and creamy.

Step 9. While the potatoes are cooking, place the carrots in a saucepan with enough water to cover them. Simmer for 10–12 minutes until tender.

Step 10. Drain the carrots and return them to the pan. Add the butter, honey, and salt, tossing until evenly glazed.

Step 11. Arrange the mashed potatoes, glazed carrots, and chicken on serving plates.

Step 12. Spoon the creamy herb sauce over the chicken and garnish with fresh parsley and thyme 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 skillet over low heat, adding a splash of chicken broth if needed.

Warm mashed potatoes with a little milk to restore their creamy texture.

Reheat carrots in a skillet or microwave until heated through.

Freeze the cooked chicken without the cream sauce for up to 3 months.

For the best texture, prepare the cream sauce fresh when serving leftovers if possible.