"Making dinner shouldn’t feel like a chore, yet some nights it can. That's where my show-stopping Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots comes in! This dish is not only comforting and indulgent, but it's also surprisingly easy to whip up, making it perfect for both busy weeknights and special occasions. With tender, succulent chicken enriched by a creamy herb sauce paired with buttery mashed potatoes and sweet glazed carrots, this meal transforms ordinary ingredients into an exceptional feast. Plus, it's a fantastic way to nourish your loved ones without the hassle of takeout. Are you ready to impress everyone at your table with this mouthwatering blend of flavors?"
Why is this recipe a must-try?
Simplicity: This Creamy Herb Chicken comes together effortlessly, perfect for anyone looking to escape the fast-food trap without sacrificing flavor.
Flavor Explosion: The rich, creamy sauce infused with fresh herbs elevates the chicken to new heights, offering a taste experience that will delight your palate.
Comfort Food: Paired with buttery mashed potatoes and sweet glazed carrots, this dish provides cozy, familiar flavors that make each bite feel like a warm hug.
Versatile: Enjoy it on a casual weeknight or dress it up for a special gathering—you'll leave everyone asking for seconds!
Time-Saving: With prep and cook time totaling just 1 hour and 20 minutes, you can create a delicious meal without spending all evening in the kitchen.
Crowd-Pleasing: This meal is sure to impress family and friends alike, making it a wonderful option for gatherings or cozy dinners at home. So, say goodbye to takeout and hello to homemade delight! 🌿 For another comforting option, try the Pesto Chicken Pasta next time!
Creamy Herb Chicken Ingredients
Transform your dinner with this delightful Creamy Herb Chicken recipe!
For the Chicken
• 4 boneless, skinless chicken breasts – look for chicken that feels firm and plump for the best texture.
• 1 ½ teaspoon kosher salt – helps enhance the chicken's natural flavors.
• ¾ teaspoon freshly ground black pepper – adds a warm spice to balance creaminess.
• ½ teaspoon garlic powder – infuses a subtle garlic flavor without overpowering the dish.
• ½ teaspoon onion powder – complements the garlic and adds depth to the seasoning.
• 2 tablespoon olive oil – perfect for searing, creating a delightful golden-brown crust.
• 2 tablespoon unsalted butter – enriches the sauce with a creamy, buttery goodness.
• 3 cloves garlic, finely minced – the fresher, the better; it adds a bold flavor.
• 1 small shallot, finely minced – adds a mild sweetness; can substitute with onion if needed.
• ½ cup dry white wine or low-sodium chicken broth – enhances the sauce; choose a wine you enjoy drinking!
• 1 cup low-sodium chicken broth – keeps the sauce flavorful without excess salt.
• 1 cup heavy cream – gives the dish its luscious creaminess.
• 1 teaspoon Dijon mustard – introduces a slight tang that brightens the sauce.
• 1 teaspoon fresh lemon juice (optional) – a splash of acidity to elevate the flavors.
• 1 tablespoon chopped fresh parsley – adds freshness and color to the final dish.
• 1 tablespoon chopped fresh chives – brings a mild onion flavor for added brightness.
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme) – infuses earthy notes into the sauce.
• 1 tablespoon chopped fresh basil (optional) – adds a lovely aromatic finish.
• ¼ cup freshly grated Parmesan cheese (optional) – enriches the sauce with savory depth.
For the Mashed Potatoes
• 900 g (about 2 lb) Yukon Gold or Russet potatoes – Yukon Gold is creamier, while Russet is fluffier; choose your favorite!
• 1 ½ teaspoon kosher salt for boiling water – ensures the potatoes absorb flavor while cooking.
• 4 tablespoon (60 g) unsalted butter, room temperature – helps create a silky texture.
• ½ to ¾ cup warm whole milk or half-and-half – adds creaminess; adjust to achieve desired consistency.
• ¼ cup sour cream or cream cheese (optional) – adds a tangy richness that enhances flavor.
• ½ teaspoon kosher salt (adjust to taste) – season to preference for the perfect taste.
• ¼ teaspoon freshly ground black pepper – complements the buttery flavor of the potatoes.
• 1–2 tablespoon chopped fresh chives or parsley (optional, for garnish) – a touch of color and flavor right before serving.
For the Glazed Carrots
• 450–500 g (about 1 lb) carrots – look for bright, firm carrots for the best sweetness.
• 2 tablespoon unsalted butter – helps create a rich glaze for the carrots.
• 2 tablespoon brown sugar or honey – adds a touch of caramel sweetness that pairs perfectly with carrots.
• ¼ teaspoon kosher salt – balances the sweetness of the glaze.
• ⅛ teaspoon freshly ground black pepper – adds subtle warmth to the dish.
• ¼ cup water or orange juice – choose orange juice for a fruity twist!
• 1 teaspoon fresh lemon juice (optional) – brightens the flavors and contrasts with sweetness.
• 1–2 teaspoon chopped fresh parsley (for garnish) – gives a fresh pop just before serving.
Get ready to delight your family with this Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots— a comforting classic guaranteed to impress!
Step‑by‑Step Instructions for Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Step 1: Prepare the Potatoes
Place the peeled, chopped potatoes in a large pot and cover with cold water by about 2.5 cm (1 in). Stir in 1 ½ teaspoon kosher salt, bring to a boil over medium-high heat, then reduce to a gentle boil. Cook for 15–20 minutes until very tender, indicated by a fork easily sliding into them. Drain the potatoes, return to the pot, and let sit for 1–2 minutes to steam off excess moisture.
Step 2: Make the Mashed Potatoes
While the potatoes steam, warm the milk (or half-and-half) gently. Add the room temperature butter to the hot potatoes and mash them until mostly smooth. Gradually stir in the warm milk and add sour cream or cream cheese if desired. Season with kosher salt and freshly ground black pepper to taste, keeping the mashed potatoes warm on low heat while you prepare the other components.
Step 3: Season the Chicken
Pat the chicken breasts dry with paper towels to promote even browning. In a bowl, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. Sprinkle this seasoning evenly over both sides of the chicken, gently patting it in to ensure the flavors penetrate the meat for your Creamy Herb Chicken.
Step 4: Sear the Chicken
Heat a large skillet over medium-high heat, adding 2 tablespoon olive oil and 1 tablespoon unsalted butter. Once hot and shimmering, place the chicken breasts in a single layer and sear for 4–5 minutes on each side until they achieve a golden brown crust and reach an internal temperature of 68–70 °C (155–160 °F). Remove the chicken from the skillet and cover it with foil to keep warm.
Step 5: Start the Glazed Carrots
In a medium skillet, combine the sliced carrots with 2 tablespoon unsalted butter, brown sugar or honey, ¼ cup water or orange juice, kosher salt, and black pepper. Bring the mixture to a simmer over medium heat. Cover the skillet and cook for 6–8 minutes until the carrots are tender. Remove the lid and continue cooking until the sauce thickens and glazes the carrots, about 3–5 minutes.
Step 6: Make the Creamy Herb Sauce
In the same skillet used for searing the chicken, reduce the heat to medium and add the remaining 1 tablespoon butter. Add the minced shallot and cook for about 2 minutes until softened, followed by the minced garlic for an additional minute. Pour in the dry white wine (or chicken broth) and simmer until reduced by half, creating a flavorful base for your Creamy Herb Chicken sauce.
Step 7: Finish Cooking the Chicken in the Sauce
Next, stir in the chicken broth, heavy cream, Dijon mustard, and the remaining black pepper into the skillet. Simmer the sauce for 4–6 minutes until it thickens to your liking. Nestle the seared chicken into the creamy herb sauce, allowing it to simmer on low for another 4–6 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Let the chicken rest in the sauce for 3–5 minutes before serving.
Step 8: Plate the Dish
To serve, spoon generous amounts of the creamy mashed potatoes onto each plate. Place the succulent chicken alongside or atop the potatoes, drizzling some of the luscious sauce over both. Add the glazed carrots on the side, garnishing with extra herbs like parsley or chives for a pop of color and freshness. Enjoy your delicious Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots!
Tips for the Best Creamy Herb Chicken
Season Well: Always season your chicken generously with salt and pepper before cooking. This enhances the flavor of your Creamy Herb Chicken right from the start.
Don’t Rush: Allow the chicken to sear properly without moving it around. A good sear creates that beautiful golden crust and flavor.
Watch the Sauce: Keep an eye on the creamy herb sauce to avoid over-thickening. Stir occasionally, and remember it will thicken more as it cools.
Mash Smart: For the smoothest mashed potatoes, use room temperature butter and warm milk. This helps ensure a creamy consistency without lumps.
Taste as You Go: Adjust seasonings throughout the cooking process to achieve the perfect balance of flavors for your Creamy Herb Chicken. A little extra salt or herbs can make a big difference!
Rest Before Serving: Let the chicken rest in the sauce for a few minutes before plating. This ensures the flavors meld beautifully and yields tender, juicy chicken.
What to Serve with Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
To elevate your dinner experience, explore these delightful pairings that will complement the comforting flavors of your meal.
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Roasted Broccoli: The slight bitterness of roasted broccoli balances the richness of the creamy herb sauce, adding a pop of color to your plate.
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Garlic Bread: Warm, buttery garlic bread is perfect for soaking up every last drop of the creamy sauce while adding a delightful crunch to each bite.
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Herbed Rice: Light, fluffy rice infused with fresh herbs creates a neutral canvas that beautifully contrasts the bold flavors of the chicken and enriches the meal.
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Caesar Salad: A crisp Caesar salad brings a refreshing crunch and tangy dressing, cutting through the creaminess and offering a bright note to the dish.
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Lemonade: A glass of homemade lemonade adds a zingy freshness that pairs beautifully with the savory elements, making every mouthful feel like a sunny day.
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Chocolate Mousse: For dessert, indulge in a velvety chocolate mousse that’s light yet decadent; a sweet conclusion to this hearty meal that will leave you satisfied.
Transform your dinner into a feast with these delightful options alongside your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots!
How to Store and Freeze Creamy Herb Chicken
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain freshness and flavor.
Freezer: For longer storage, place the Creamy Herb Chicken in a freezer-safe container or heavy-duty freezer bags. It will last about 3 months.
Reheating: To reheat, thaw overnight in the fridge if frozen. Warm gently in a skillet over low heat, adding a splash of chicken broth if needed to revive the creamy sauce.
Mashed Potatoes: Store mashed potatoes separately in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Make Ahead Options
These Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots are perfect for busy home cooks looking to save time! You can marinate and season the chicken up to 24 hours in advance, allowing the flavors to infuse. The mashed potatoes can be prepared ahead of time, simply warm them with a splash of milk before serving to regain their creaminess. For the glazed carrots, chop and store them in an airtight container in the refrigerator for up to 3 days; just sauté them when ready to glaze. When it's time to eat, sear the chicken and prepare the sauce for restaurant-quality results with minimal effort!
Creamy Herb Chicken Variations
Feel free to make this Creamy Herb Chicken your own with these delicious twists that add even more flavor and flair!
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Dairy-Free: Substitute coconut cream and use a plant-based butter for a rich, non-dairy sauce without sacrificing creaminess.
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Lemon Herb Boost: Add more lemon juice and zest to bring a refreshing zing to the cream, enhancing that bright, herbaceous tang.
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Spicy Kick: Incorporate red pepper flakes or diced jalapeños for a perfect touch of heat that’ll delight spice lovers.
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Mushroom Medley: Sauté sliced mushrooms along with the shallots for an earthy depth that complements the creamy sauce beautifully.
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Pasta Twist: Toss cooked pasta into the creamy herb sauce and serve it alongside the chicken for a hearty pasta dish bursting with flavor.
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Herbal Swap: Switch up the herbs based on your preference—rosemary or oregano can add a different aromatic dimension to this comforting dish.
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Slow Cooker Option: For a hands-off approach, use the crockpot to slow-cook the chicken and sauce for a tender, melt-in-your-mouth experience.
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Vegetable Medley: Add steamed green beans or spinach to the plate for extra color and nutrition, making this dish even more comforting and wholesome.
Don’t forget to pair your new favorite dish with other comforting options like Chicken Tacos Grilled or try it with a delicious Shrimp Bowl Avocado for variations that keep your taste buds dancing!
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! For the chicken, look for boneless, skinless breasts that feel firm and plump, ensuring they're fresh. When buying potatoes, choose Yukon Gold or Russet potatoes that are free of dark spots or blemishes. For the carrots, opt for bright and firm ones; they should have a sweet smell—freshness matters!
What’s the best way to store leftovers?
After you enjoy this delightful Creamy Herb Chicken, store any leftovers in an airtight container in the refrigerator for up to 3 days. It's important to let everything cool down before sealing to keep it fresh and flavorful!
Can I freeze the Creamy Herb Chicken?
Absolutely! To freeze, place your Creamy Herb Chicken in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible before sealing. It’ll stay delicious for about 3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge and gently reheat on low heat.
What are some common troubleshooting tips for the sauce?
Very well! If your creamy herb sauce is too thick, add a splash of chicken broth or water while gently stirring to reach your desired consistency. If it turns out too thin, let it simmer a little longer to help thicken up. And don’t forget to taste as you go; adjusting seasonings can really elevate the final flavor!
Are there any dietary concerns I should be aware of?
Definitely! Be mindful of potential allergies related to dairy; you can substitute heavy cream with a non-dairy alternative like coconut milk or cashew cream. If serving to pets, it’s better to avoid giving them any dish containing cream, wine, or garlic, as these foods can be harmful. Always check with your loved ones about any allergies or dietary restrictions before serving!
How do I properly reheat the mashed potatoes?
For the best results, add a tablespoon of milk or broth to your refrigerated mashed potatoes, then reheat them in a saucepan over low heat. Stir gently while heating, ensuring they're warmed evenly. If frozen, thaw them overnight in the fridge before reheating, and adjust the consistency with a bit more milk if needed. Enjoy your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots again, with all its comforting charm!
Savor Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Equipment
- large pot
- skillet
- bowl
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts look for chicken that feels firm and plump for the best texture
- 1.5 teaspoon kosher salt helps enhance the chicken's natural flavors
- 0.75 teaspoon freshly ground black pepper adds a warm spice to balance creaminess
- 0.5 teaspoon garlic powder infuses a subtle garlic flavor without overpowering the dish
- 0.5 teaspoon onion powder complements the garlic and adds depth to the seasoning
- 2 tablespoon olive oil perfect for searing, creating a delightful golden-brown crust
- 2 tablespoon unsalted butter enriches the sauce with creamy goodness
- 3 cloves garlic, finely minced the fresher, the better; it adds bold flavor
- 1 small shallot, finely minced adds a mild sweetness; can substitute with onion if needed
- 0.5 cup dry white wine or low-sodium chicken broth enhances the sauce; choose a wine you enjoy drinking
- 1 cup low-sodium chicken broth keeps the sauce flavorful without excess salt
- 1 cup heavy cream gives the dish its luscious creaminess
- 1 teaspoon Dijon mustard introduces a slight tang that brightens the sauce
- 1 teaspoon fresh lemon juice an optional splash of acidity to elevate the flavors
- 1 tablespoon chopped fresh parsley adds freshness and color to the final dish
- 1 tablespoon chopped fresh chives brings a mild onion flavor for added brightness
- 1 tablespoon chopped fresh thyme leaves infuses earthy notes into the sauce
- 1 tablespoon chopped fresh basil optional; adds a lovely aromatic finish
- 0.25 cup freshly grated Parmesan cheese optional; enriches the sauce with savory depth
For the Mashed Potatoes
- 900 g Yukon Gold or Russet potatoes choose your favorite; Yukon Gold is creamier, while Russet is fluffier
- 1.5 teaspoon kosher salt for boiling water ensures the potatoes absorb flavor while cooking
- 4 tablespoon unsalted butter, room temperature helps create a silky texture
- 0.5 cup warm whole milk or half-and-half adjust to achieve desired consistency
- 0.25 cup sour cream or cream cheese optional; adds a tangy richness
- 0.5 teaspoon kosher salt adjust to taste for the perfect flavor
- 0.25 teaspoon freshly ground black pepper complements the buttery flavor of the potatoes
- 1–2 tablespoon chopped fresh chives or parsley optional, for garnish
For the Glazed Carrots
- 450–500 g carrots look for bright, firm carrots for the best sweetness
- 2 tablespoon unsalted butter helps create a rich glaze for the carrots
- 2 tablespoon brown sugar or honey adds a caramel sweetness
- 0.25 teaspoon kosher salt balances the sweetness of the glaze
- 0.125 teaspoon freshly ground black pepper adds subtle warmth
- 0.25 cup water or orange juice choose orange juice for a fruity twist
- 1 teaspoon fresh lemon juice optional; brightens the flavors
- 1–2 teaspoon chopped fresh parsley for garnish
Instructions
Step‑by‑Step Instructions
- Place the peeled, chopped potatoes in a large pot and cover with cold water by about 2.5 cm (1 in). Stir in 1 ½ teaspoon kosher salt, bring to a boil over medium-high heat, then reduce to a gentle boil. Cook for 15–20 minutes until very tender, indicated by a fork easily sliding into them. Drain the potatoes, return to the pot, and let sit for 1–2 minutes to steam off excess moisture.
- While the potatoes steam, warm the milk gently. Add the room temperature butter to the hot potatoes and mash them until mostly smooth. Gradually stir in the warm milk and add sour cream or cream cheese if desired. Season with kosher salt and freshly ground black pepper to taste, keeping the mashed potatoes warm on low heat while you prepare the other components.
- Pat the chicken breasts dry with paper towels. In a bowl, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. Sprinkle this seasoning evenly over both sides of the chicken, gently patting it in.
- Heat a large skillet over medium-high heat, adding 2 tablespoon olive oil and 1 tablespoon unsalted butter. Once hot, place the chicken breasts in a single layer and sear for 4–5 minutes on each side until golden brown and reach an internal temperature of 68–70 °C (155–160 °F). Remove chicken from skillet and cover with foil.
- In a medium skillet, combine the sliced carrots with 2 tablespoon unsalted butter, brown sugar or honey, ¼ cup water or orange juice, kosher salt, and black pepper. Bring to a simmer over medium heat. Cover the skillet and cook for 6–8 minutes until the carrots are tender. Remove the lid and continue cooking until the sauce thickens, about 3–5 minutes.
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon butter. Add the minced shallot and cook for about 2 minutes until softened, followed by the minced garlic for 1 additional minute. Pour in the dry white wine (or chicken broth) and simmer until reduced by half.
- Stir in the chicken broth, heavy cream, Dijon mustard, and the remaining black pepper. Simmer for 4–6 minutes until it thickens. Nestle the seared chicken into the sauce, allowing it to simmer on low for another 4–6 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Let the chicken rest in the sauce for 3–5 minutes before serving.
- To serve, spoon generous amounts of the creamy mashed potatoes onto each plate. Place the chicken alongside or atop the potatoes, drizzling the sauce over both. Add the glazed carrots on the side, garnishing with extra herbs for freshness.
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