Savor Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and indulgent dish that's easy to prepare.
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.
Notes
Taste as you go and adjust seasonings for the perfect balance of flavors. Let the chicken rest in the sauce before plating for best results.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 55gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg
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