Creamy Herb Chicken with Mashed Potatoes & Roasted Carrots

Instructions:
Step 1: Preheat oven to 425°F. Toss carrots with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Step 2: Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper. Adjust texture with more milk as needed.
Step 3: Season chicken with salt, pepper, garlic powder, and thyme.
Step 4: Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden and cooked through (internal temp 165°F). Remove and set aside.
Step 5: In the same skillet, melt butter and sauté garlic until fragrant.
Step 6: Pour in chicken broth, scraping up brown bits. Add cream, Dijon, red pepper flakes, parsley, salt, and pepper. Simmer until thickened.
Step 7: Return chicken to the pan, spoon sauce over top, and simmer for 2-3 more minutes.
Step 8: Plate the chicken with mashed potatoes and roasted carrots. Spoon extra sauce over chicken and garnish with herbs.

Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken and sauce in a skillet over low heat. Reheat potatoes and carrots in the microwave or oven until warm. Add a splash of milk to mashed potatoes if needed.