Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Instructions

Step 1: Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes, then flip and cook for another 4-5 minutes. Remove and set aside.

Step 2: In the same skillet, add chicken broth, heavy cream, Dijon mustard, and parsley. Stir and bring to a simmer.

Step 3: Return chicken to the skillet, reduce heat to low, cover, and cook for 10-15 minutes until chicken is cooked through and sauce is thickened.

Step 4: Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with milk, butter, salt, and pepper until smooth and creamy.

Step 5: In another skillet, melt butter for the glazed carrots. Add carrots, brown sugar, and a pinch of salt. Cook over medium heat for 10-12 minutes, stirring occasionally, until carrots are tender and glazed.

Step 6: Serve chicken with creamy mashed potatoes and glazed carrots. Spoon extra sauce over the chicken and garnish with chopped parsley.

Storage Information

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.