Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Instructions

Step 1: Start by boiling the chopped potatoes in salted water for 12-15 minutes until fork-tender.

Step 2: While the potatoes cook, season the chicken breasts with garlic powder, parsley, thyme, black pepper, and salt on both sides.

Step 3: Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 6-7 minutes per side until golden and cooked through. Set aside.

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

Step 5: Pour in the heavy cream and dried herbs, stirring constantly for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper.

Step 6: Return the sliced chicken to the skillet and coat with the creamy herb sauce.

Step 7: Drain the cooked potatoes and mash them with butter and milk until smooth and creamy. Season with salt and pepper.

Step 8: In a separate pan, sauté the carrot sticks in butter for 5-6 minutes, then drizzle with honey and a pinch of salt, tossing until glazed.

Step 9: Plate the mashed potatoes in the center, arrange the sliced chicken on top with sauce, and add the glazed carrots to the side.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce separate from the potatoes and carrots to maintain the best texture.

To reheat, gently warm the chicken and sauce in a skillet over low heat for 5-7 minutes. Reheat mashed potatoes in the microwave with a splash of milk to restore creaminess.

The glazed carrots can be reheated in a pan or microwave and taste great either warm or at room temperature the next day.