Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots: A Complete Comfort Food Dinner
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots makes a warm, simple dinner the whole family will love. This dish pairs tender, herb-seasoned chicken in a creamy garlic-Parmesan sauce with smooth mashed potatoes and sweet glazed carrots. It cooks fast and uses easy ingredients. If you want ideas for extra sides, check this helpful guide: best sides to serve with chicken.
Why make this recipe
- Quick & easy: Cook the whole meal in about 30–40 minutes.
- Simple ingredients: Pantry staples and fresh basics create big flavor.
- Perfect for weeknights or a cozy dinner: Comforting and filling.
- Crowd-pleaser: Mild herbs and a creamy sauce please picky eaters.
- Balanced plate: Protein, starch, and a sweet vegetable all in one pan/pots.
- This version stands out because the sauce is made right in the pan after searing, picking up browned bits for deeper flavor. The result is rich but not heavy, and the glazed carrots add a bright, sweet contrast.
Ingredients Needed
For the chicken
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
For the herb cream sauce
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped parsley or chives for garnish
For the mashed potatoes
- 1.5 pounds Yukon Gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream (adjust for texture)
- 2–3 tablespoons butter
- Salt to taste
For the glazed carrots
- 3 cups baby carrots or sliced carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar or honey
- 1/4 teaspoon salt
- Optional: pinch of cinnamon or extra thyme
Notes: Use unsalted butter if you control salt separately. For creaminess, use heavy cream; for a lighter sauce, use half-and-half.
How to Make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Prep potatoes first: Peel and cube 1.5 lb potatoes so they cook quickly. Put them in cold, salted water.
- Boil potatoes: Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well. Mash with 2–3 tbsp butter and 1/2 cup milk or cream. Season with salt and mash until smooth. Keep warm. (Tip: Hot potatoes absorb butter and milk better.)
- Start the carrots: In a medium saucepan over medium heat, add carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water. Cover and simmer 10–12 minutes until tender. Remove the lid for the last 2–3 minutes and stir to thicken the glaze. Add a pinch of cinnamon or thyme if you like.
- Season chicken: Pat chicken dry. Season both sides with salt, pepper, 1/2 tsp garlic powder, 1/2 tsp thyme, and 1/2 tsp rosemary. Dry chicken sears better and browns nicely.
- Sear chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When butter foams, add chicken. Cook 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C for breasts). Remove chicken and set aside on a plate.
- Make the herb cream sauce: Lower heat to medium. Add minced garlic to the same pan and cook 30 seconds until fragrant. Pour in 1/2 cup chicken broth and scrape browned bits from the pan — this is flavor. Stir in 1/2 cup cream, 1/3 cup grated Parmesan, and 1/2 tsp Dijon if using. Simmer 3–5 minutes until sauce thickens slightly and coats the back of a spoon. Taste and adjust salt and pepper.
- Finish the dish: Return chicken to the pan and spoon sauce over the pieces. Let everything simmer 1–2 minutes to marry the flavors.
- Plate and garnish: Spoon mashed potatoes and glazed carrots on the plate. Set the chicken on top or beside the potatoes. Pour extra sauce over the chicken and potatoes. Sprinkle with chopped parsley or chives.
How to serve Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Serve warm with a spoon of extra sauce over the potatoes and chicken.
- For extra color, add steamed green beans or a simple side salad.
- For a full comfort meal idea, pair with similar hearty sides like meatloaf and cheesy mashed potatoes for inspiration on plating and portions.
- Offer lemon wedges at the table if you like a bright finish.
How to store Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Refrigerate: Store chicken, potatoes, and carrots in airtight containers for up to 3–4 days. Keep sauce with the chicken so it stays moist.
- Reheat: Gently reheat in a skillet over low heat with a splash of milk or broth to loosen the sauce. Microwave in short intervals, stirring between, to avoid drying.
- Freeze: Freeze chicken and sauce separately in freezer-safe containers for up to 2 months. Mashed potatoes freeze okay but may be a bit grainy; add extra butter or cream when reheating.
Tips to make Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Pat the chicken dry before seasoning to get a good sear.
- Use the pan drippings to build the sauce — they add real depth.
- If sauce is too thin, simmer a little longer; if too thick, add splash of chicken broth or milk.
- For extra creaminess in potatoes, warm the milk or cream before adding.
- Test carrots for doneness with a fork; avoid overcooking so they keep shape.
Variation
- Swap chicken breasts for boneless thighs for more juicy, forgiving meat.
- Make it lighter: use half-and-half or milk instead of heavy cream.
- Add mushrooms to the sauce for an earthy twist. Sauté mushrooms after removing chicken and before the garlic.
- Use maple syrup instead of brown sugar for a different flavor on the carrots.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay moist. Cook time may be similar; check for an internal temp of 165°F (74°C). Thighs give a richer flavor.
How do I make this gluten-free?
This recipe is naturally gluten-free if you use gluten-free chicken broth and check that your Dijon and Parmesan contain no gluten additives. No flour is needed for the sauce.
Can I make parts of this ahead of time?
Yes. You can cook and mash potatoes ahead and reheat. Cooked chicken and sauce keep well in the fridge for 3–4 days. Glaze carrots a day ahead and rewarm gently.
Why did my sauce separate or look grainy?
If the sauce cooks too hot, cream can separate. Keep heat at medium low and stir. If it looks grainy, a small splash of fresh cream or a gentle whisk off heat can help smooth it.
How thick should the sauce be?
The sauce should coat the back of a spoon lightly — pourable but not watery. It will thicken slightly when you return the chicken to the pan.
Conclusion
This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots brings a simple, satisfying dinner to your table fast. You get juicy, herb-seared chicken, a silky garlic-Parmesan sauce, creamy potatoes, and sweet glazed carrots — a true comfort plate. If you love glazed carrots, try this delicious balsamic glazed carrots recipe for a slightly different finish. If you made this recipe, please leave a comment and a star rating. Share it on Pinterest or Facebook and tell us: what variation did you try?
Print
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and simple comfort food dinner featuring tender herb-seasoned chicken in a creamy garlic-Parmesan sauce, served with smooth mashed potatoes and sweet glazed carrots.
Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped parsley or chives for garnish
- 1.5 pounds Yukon Gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream (adjust for texture)
- 2–3 tablespoons butter
- 3 cups baby carrots or sliced carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar or honey
- 1/4 teaspoon salt
- Optional: pinch of cinnamon or extra thyme
Instructions
- Peel and cube 1.5 lb potatoes and put them in cold, salted water.
- Bring to a boil and cook until fork-tender (15–20 minutes). Drain well, mash with 2–3 tbsp butter and 1/2 cup milk or cream, and season with salt. Keep warm.
- In a medium saucepan, add carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water. Cover and simmer for 10–12 minutes until tender, uncovering for the last 2–3 minutes to thicken the glaze.
- Pat chicken dry and season with salt, pepper, garlic powder, thyme, and rosemary.
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium and add minced garlic to the same pan, cooking for 30 seconds. Pour in chicken broth, scrape browned bits, then stir in cream, Parmesan, and Dijon. Simmer for 3–5 minutes until sauce thickens slightly.
- Return chicken to the pan, spoon sauce over, and simmer for 1–2 minutes.
- Plate mashed potatoes and glazed carrots, with chicken on top or beside. Pour extra sauce over and garnish with parsley or chives.
Notes
Use unsalted butter if you control salt separately. For creaminess, use heavy cream; for a lighter sauce, use half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg