Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner

This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is the kind of meal that wraps you in a warm hug, turning ordinary evenings into something special. It brings together succulent chicken coated in a dreamy herb cream sauce, fluffy mashed potatoes that are the perfect canvas for all those delightful flavors, and sweet glazed carrots just begging to be savored. This dish embodies the essence of comfort food, making it perfect for family gatherings, cozy date nights, or anytime you want to indulge in something truly satisfying.

What makes this dish stand out is the balance of flavors and textures—it features tender chicken, creamy potatoes, and perfectly sweet carrots—each component is delicious on its own but comes together harmoniously on your plate. In just a little over an hour, you can create a hearty meal that will genuinely impress your loved ones and leave them asking for seconds. Whether it’s a chilly evening or a festive occasion, this recipe is one that will warm hearts and fill bellies.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• Salt & pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1/3 cup grated Parmesan cheese
• 1/2 tsp Dijon mustard (optional)
• 1 tbsp chopped parsley or chives (for garnish)
• 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
• 1/2 cup milk or cream
• 2–3 tbsp butter
• Salt to taste
• 3 cups baby carrots or sliced carrots
• 2 tbsp butter
• 1 tbsp brown sugar or honey
• 1/4 tsp salt
• Optional: pinch of cinnamon or thyme

Brief look at the multi-colored ingredients ready for preparation.

Directions

1. Make the mashed potatoes: Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth. Keep warm.
2. Glaze the carrots: In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until carrots are tender and glazed. Stir occasionally, and remove the lid for the last 2–3 minutes to thicken the glaze.
3. Cook the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. Make the herb cream sauce: In the same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits. Stir in cream, Parmesan, and Dijon mustard (if using), then simmer until slightly thickened, about 3–5 minutes.
5. Return chicken to the pan: Spoon the sauce over the chicken and simmer for an additional 2 minutes to combine flavors.
6. Assemble and serve: Plate the mashed potatoes and carrots alongside the chicken. Spoon extra sauce over everything and garnish with chopped parsley or chives.

Tips & Variations

• Ingredient substitutions: You can substitute chicken thighs for breasts if you prefer a juicier piece of meat. Feel free to use different herbs based on what you have on hand, such as oregano or basil.
• Optional variations: Add sautéed spinach or green beans for a pop of color and nutrition. For a spicy kick, consider adding a pinch of red pepper flakes to the sauce.
• Storage or reheating tips: Leftover chicken and sides can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth to moisten the chicken.

Recipe Information

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour
• Servings: 4
• Difficulty level: Easy