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Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots Bliss

Discover the comfort of Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots, a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Herb Chicken
  • 2 pounds Chicken breasts or thighs Substitute with turkey cutlets for variety
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Olive oil Can use vegetable oil as an alternative
  • 1 tablespoon Butter Use vegan butter for a dairy-free version
  • 3 cloves Garlic Fresh or powder forms can be used
  • 1 cup Chicken broth Vegetable broth can be a substitute
  • ½ cup Heavy cream Half-and-half for lighter option; coconut cream for dairy-free
  • 1 tablespoon Dijon mustard Omit for a milder taste
  • 1 teaspoon Onion powder Can be replaced with fresh ingredients
  • 1 teaspoon Garlic powder Can be replaced with fresh ingredients
  • 1 tablespoon Dried Italian herbs Substitute with thyme, basil, or oregano
  • ¼ cup Fresh parsley Can use other herbs like chives
  • ¼ cup Fresh thyme
For the Mashed Potatoes
  • 2 pounds Yukon gold or Russet potatoes Any starchy potato works
  • ½ cup Whole milk Non-dairy milk as a substitute
  • 4 tablespoons Unsalted butter Can omit for a lighter version
  • to taste Salt
  • to taste Pepper
For the Glazed Carrots
  • 1 pound Carrots Substitute with green beans or Brussels sprouts
  • 2 tablespoons Butter Use olive oil for a dairy-free option
  • 2 tablespoons Brown sugar Maple syrup as a substitute
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot
  • skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the mashed potatoes by peeling and cubing potatoes, boiling them until tender, then mashing with milk and butter.
  2. Glaze carrots by cooking them with butter, brown sugar, and salt, simmering until glossy.
  3. Cook chicken by searing seasoned chicken in olive oil and butter until cooked through.
  4. Make sauce by sautéing garlic, adding chicken broth, cream, and Dijon mustard, simmering until thickened.
  5. Combine all by returning chicken to the sauce and simmering briefly.
  6. Serve by plating mashed potatoes, chicken with sauce, and glazed carrots.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Expert tips include using a meat thermometer for chicken, warming milk for mashed potatoes, and allowing chicken to rest before slicing.

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