Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots
A comforting and flavorful meal featuring succulent chicken thighs in a creamy herb sauce, served with fluffy mashed potatoes and sweet honey-glazed carrots.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Boneless or bone-in
- 1 cup heavy cream Can be substituted with half-and-half for a lighter sauce
- 1 tablespoon fresh herbs (thyme, rosemary, or parsley) Use a mix or any herbs on hand
- to taste Salt and pepper For seasoning the chicken
For the Mashed Potatoes
- 4 large potatoes Peeled and chopped
- 1/2 cup milk Used for mashing the potatoes
- 4 tablespoons butter Adds creaminess to mashed potatoes
For the Honey-Glazed Carrots
- 4 medium carrots Sliced into rounds
- 2 tablespoons honey For glazing the carrots
- to taste Olive oil Used for sautéing the chicken and carrots
Instructions
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Season the chicken thighs with salt and pepper.
- Cook the chicken thighs for about 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside.
Making the Mashed Potatoes
- In a separate saucepan, bring salted water to a boil.
- Add the chopped potatoes and cook until tender, about 15-20 minutes.
- Drain and return the potatoes to the pot, mash with 1/2 cup milk and 4 tablespoons of butter until creamy and smooth.
Preparing the Honey-Glazed Carrots
- In a pan, heat a drizzle of olive oil over medium heat.
- Add the sliced carrots and sauté for about 5 minutes.
- Drizzle honey over the carrots, stirring until they caramelize and take on a golden color.
Making the Creamy Sauce
- In the same skillet, reduce the heat and add 1 cup of heavy cream and the fresh herbs.
- Stir well, scraping up any browned bits from the bottom.
- Let the mixture simmer for about 5-7 minutes until the sauce thickens.
Serving
- Serve the creamy herb chicken with mashed potatoes and honey-glazed carrots.
Notes
To elevate plating, garnish with chopped herbs or extra honey on carrots. For storage, keep leftovers in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months.