The tantalizing aroma of sizzling chicken mingling with freshly chopped herbs took me back to family dinners spent in our cozy kitchen. As I stood there, preparing my Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots, I felt a wave of warmth wash over me. This dish not only brings that comforting, home-cooked feeling to the table, but it’s also a time-saver—perfect for busy weekdays or gatherings with loved ones. With each creamy bite and sweet, glazed carrot, I find a way to celebrate the little moments in life. If you're craving a satisfying and wholesome meal that feels like a warm hug, you’re in the right place! Curious to know how to create this delicious harmony of flavors? Let’s dive into the recipe!
Why is this dish a must-try?
Simplicity: Even with its rich flavors, this recipe is easy to follow and perfect for cooks of all levels.
Hearty and Comforting: The creamy sauce paired with fluffy mashed potatoes offers a cozy feeling that will remind you of home-cooked meals.
Flavor Explosion: A vibrant mix of fresh herbs and garlic elevates the chicken to a new level of deliciousness.
Versatile Pairings: Serve it with a side salad or crusty bread for a complete and delightful meal.
Family Favorite: This dish is sure to be a hit! It's perfect for weeknight dinners or special occasions alike. So, if you love homemade food, why not also explore our popular pasta recipes and quick weeknight dinners for more delicious ideas?
Creamy Herb Chicken Ingredients
• Elevate your dish with fresh flavors and wholesome goodness!
For the Chicken
- 4 boneless, skinless chicken breasts – perfect for soaking up the creamy herb sauce.
- 1 ½ teaspoon kosher salt – essential for seasoning; use 1 teaspoon fine sea salt if preferred.
- ¾ teaspoon freshly ground black pepper – adds a delightful kick; adjust to your taste.
- ½ teaspoon garlic powder – intensifies the flavor profile beautifully.
- ½ teaspoon onion powder – enhances the savory depth of the chicken.
- 2 tablespoon olive oil – for a perfect sear and added richness.
- 2 tablespoon unsalted butter – brings a lovely creaminess to the dish.
- 3 cloves garlic – finely minced for an aromatic boost.
- 1 small shallot – adds a mild sweetness; can substitute with ¼ small onion.
- ½ cup dry white wine or low-sodium chicken broth – choose wine for a deeper flavor.
- 1 cup low-sodium chicken broth – maintains a balanced taste without excess sodium.
- 1 cup heavy cream – creates that irresistible creamy sauce.
- 1 teaspoon Dijon mustard – offers a subtle tanginess that enhances the overall flavor.
- 1 teaspoon fresh lemon juice (optional) – brightens the sauce beautifully.
- 1 tablespoon chopped fresh parsley – for freshness and color.
- 1 tablespoon chopped fresh chives – adds a mild onion flavor and elevates the dish.
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme) – infuses the sauce with earthiness.
- 1 tablespoon chopped fresh basil (optional) – brings a sweet aroma; use if you love its flavor.
- ¼ cup freshly grated Parmesan cheese (optional) – adds a nutty finish to the dish.
For the Mashed Potatoes
- 900 g (about 2 lb) Yukon Gold or Russet potatoes – buttery and fluffy, perfect for mashing.
- 1 ½ teaspoon kosher salt for boiling water – helps flavor the potatoes as they cook.
- 4 tablespoon (60 g) unsalted butter – creamy goodness for luscious mashed potatoes.
- ½ to ¾ cup warm whole milk or half-and-half – adjust for desired creaminess.
- ¼ cup sour cream or cream cheese (optional) – adds tang and richness to your mash.
- ½ teaspoon kosher salt (adjust to taste) – essential for seasoning this comforting side.
- ¼ teaspoon freshly ground black pepper – a hint of spice to complement buttery potatoes.
- 1–2 tablespoon chopped fresh chives or parsley (optional) – for a fresh, vibrant touch.
For the Glazed Carrots
- 450–500 g (about 1 lb) carrots – naturally sweet and beautiful for presentation.
- 2 tablespoon unsalted butter – ensures a rich glaze that elevates the carrots.
- 2 tablespoon brown sugar or honey – to enhance the sweetness; choose as you prefer.
- ¼ teaspoon kosher salt – balances the sweetness beautifully.
- ⅛ teaspoon freshly ground black pepper – adds subtle warmth to the glaze.
- ¼ cup water or orange juice – the choice of liquid will deepen the flavor; orange juice offers a lovely citrus note.
- 1 teaspoon fresh lemon juice (optional) – brightens the glaze and carrots further.
- 1–2 teaspoon chopped fresh parsley (for garnish) – for a pop of color and freshness on your plate.
With all these delightful Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots ingredients at hand, you’re just steps away from a heart-warming meal your family will adore!
Step‑by‑Step Instructions for Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Step 1: Prepare the Potatoes
Place peeled and chopped Yukon Gold or Russet potatoes into a large pot and cover with cold water by about 1 inch. Stir in 1 ½ teaspoons of kosher salt and bring the water to a boil over medium-high heat. Reduce to a gentle boil, cooking for 15–20 minutes until the potatoes are tender. Drain the potatoes, returning them to the pot to steam dry for 1–2 minutes.
Step 2: Make the Mashed Potatoes
In a small saucepan, warm ½ to ¾ cup of milk over low heat. Meanwhile, add 4 tablespoons of unsalted butter to the drained potatoes and mash until mostly smooth. Gradually stir in the warm milk along with sour cream or cream cheese if desired. Season with ½ teaspoon of salt and ¼ teaspoon of pepper, then keep warm while you prepare the rest of the dish.
Step 3: Season the Chicken
Pat the 4 boneless, skinless chicken breasts dry using paper towels. Sprinkle with 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, garlic powder, and onion powder. Gently rub the seasoning into the chicken to fully coat each piece, ensuring a burst of flavor in your Creamy Herb Chicken.
Step 4: Sear the Chicken
Heat a skillet over medium-high heat, adding 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Once hot, place the seasoned chicken breasts in the skillet. Sear for 4–5 minutes on each side until golden brown and the internal temperature reaches 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
Step 5: Start the Glazed Carrots
In the same skillet, combine sliced carrots, 2 tablespoons of unsalted butter, brown sugar or honey, and ¼ cup of water or orange juice. Add a pinch of kosher salt and freshly ground black pepper, mixing well. Simmer the carrots over medium heat for about 6–8 minutes while stirring to ensure an even coating. Remove the lid and continue cooking for another 3–5 minutes until they are beautifully glazed.
Step 6: Make the Creamy Herb Sauce
Lower the heat to medium in the skillet, adding 1 tablespoon of butter. Once melted, add the minced shallot and sauté for 1–2 minutes until they become translucent. Next, stir in the minced garlic and cook for 30 seconds. Pour in the dry white wine (or broth) and simmer until reduced by half, about 2-3 minutes.
Step 7: Combine Broth and Cream
Stir in 1 cup of low-sodium chicken broth and 1 cup of heavy cream into the skillet. Add 1 teaspoon of Dijon mustard and the remaining ½ teaspoon of black pepper. Allow the sauce to simmer for 4–6 minutes, stirring occasionally, until it begins to thicken. Optionally, mix in ¼ cup of freshly grated Parmesan cheese for an extra creamy finish.
Step 8: Finish the Chicken in the Sauce
Return the seared chicken to the skillet, spooning the creamy sauce over each piece. Simmer on low for an additional 4–6 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce for 3–5 minutes to absorb the rich flavors before serving.
Step 9: Plate the Dish
On each plate, serve a generous portion of creamy mashed potatoes, a succulent piece of chicken draped in herb sauce, and a side of glossy glazed carrots. Garnish with chopped fresh herbs as desired, adding a vibrant splash of color to your plate while elevating the overall flavor of your Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots.
Make Ahead Options
These Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots are perfect for busy home cooks looking to save time! You can prepare the chicken by seasoning it and refrigerating it up to 24 hours in advance; this allows the flavors to marinate. The mashed potatoes can be made a day ahead as well; just store them in an airtight container in the fridge. Reheat on the stove with a splash of milk to keep them creamy. Finish the dish by searing the chicken and simmering it in the sauce just before serving, ensuring every bite remains just as delicious as when freshly made. By prepping these components ahead of time, you’ll have a wholesome meal ready with minimal effort on busy weeknights!
Expert Tips for Creamy Herb Chicken
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Prep Ahead: Marinate the chicken with seasonings a few hours prior for deeper flavor penetration and a more tender texture.
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Watch the Temperature: Make sure to use a meat thermometer to check that the chicken reaches 74 °C (165 °F) for safe and juicy results. Avoid overcooking!
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Creamy Sauce Consistency: If your sauce is too thick, add a splash of chicken broth or milk to achieve the desired creamy consistency without losing flavor.
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Potato Perfection: Don’t skip draining the potatoes thoroughly after boiling; this keeps your mashed potatoes fluffy instead of watery.
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Stirring Techniques: Use a gentle hand when folding in the cream and Dijon mustard; this helps maintain the lightness of the sauce while ensuring every bite of your creamy herb chicken is flavor-packed.
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Herb Variations: Feel free to swap in your favorite fresh herbs based on what you have on hand—experiment to find your perfect flavor profile for the Creamy Herb Chicken!
Creamy Herb Chicken Variations
Feel free to put your own twist on this dish—let your creativity and taste buds lead the way!
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Dairy-Free: Substitute heavy cream with coconut milk and use vegan butter for a plant-based version. Enjoy a creamy texture with a hint of sweetness.
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Herb Variations: Replace parsley, chives, and thyme with fresh dill or oregano for a flavor change. Each herb brings its own character, so don’t hesitate to experiment and find your favorite.
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Spicy Kick: Add a teaspoon of red pepper flakes or some chopped jalapeños to the sauce for a delightful heat. This adds an exciting twist that will shock your taste buds in the best way.
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Extra Veggies: Toss in fresh spinach, mushrooms, or bell peppers into the creamy sauce. This not only boosts nutrition but also adds layers of flavor and color to the dish.
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Wine-Free: Omit the white wine and use additional chicken broth for a kid-friendly version that maintains incredible flavor. You'll be left with a rich, savory sauce everyone can enjoy.
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Nutty Flavor: Stir in a tablespoon of almond butter or tahini into your sauce for a unique depth. The nuttiness will surprise and delight, elevating the dish to new heights!
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Mashed Potato Twist: Swap Yukon Gold potatoes with cauliflower for a low-carb alternative. This will create a silky, creamy mash that still feels indulgent.
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Garnish Adventure: Experiment with different garnishes, such as spiced nuts, crispy shallots, or toasted sesame seeds for an added crunch and flair. A little texture can do wonders for a dish!
As you enjoy this delightful recipe, don’t forget to explore our popular pasta recipes and quick weeknight dinners for more inspiration to satisfy your homemade food cravings!
How to Store and Freeze Creamy Herb Chicken
Fridge: Store any leftover Creamy Herb Chicken in an airtight container for up to 3 days. Make sure to include some sauce to keep the chicken moist.
Freezer: For longer storage, freeze the chicken and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, gently warm in a skillet over low heat until heated through, adding a splash of chicken broth or milk if needed to restore creaminess.
Mashed Potatoes: Store any leftover mashed potatoes in the fridge for up to 4 days, or freeze them in portions for up to 2 months. Stir in a bit of milk when reheating for creaminess.
What to Serve with Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
Fill your table with delightful accompaniments that complement this comforting main dish and create a full dining experience.
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Garlicky Green Beans: Fresh green beans sautéed in garlic and olive oil add a crisp texture and bright flavor to balance the creaminess of the chicken.
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Herb-Infused Rice: Fluffy rice cooked with herbs like thyme and parsley absorbs the delightful sauce, making every bite a scrumptious adventure.
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Buttery Corn on the Cob: Sweet, juicy corn slathered in butter brings a classic touch, pairing perfectly with the rich flavors of the creamy herb chicken.
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Crispy Roasted Brussels Sprouts: When roasted to perfection, Brussels sprouts offer a crunchy, caramelized exterior that contrasts beautifully with the tender chicken and veggies.
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Mixed Green Salad: A light salad with a tangy vinaigrette adds freshness and a hint of acidity, cutting through the dish's richness beautifully.
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Chilled White Wine: A crisp sauvignon blanc or a refreshing pinot grigio enhances the meal's flavors while adding a touch of sophistication to your dining experience.
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Chocolate Mousse: End on a sweet note with a rich, velvety chocolate mousse—a luscious dessert that adds a lovely finish to the comforting meal.
Each of these sides and pairings will elevate your experience of the Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots, turning dinner into a heartfelt gathering around the table.
Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots Recipe FAQs
What type of chicken is best for this recipe?
You’ll want to use boneless, skinless chicken breasts for this dish, as they soak up the creamy sauce perfectly while remaining juicy. Aim for chicken breasts weighing between 170-200 g each for even cooking. Alternatively, you could use thighs for a moister option.
How should I store any leftovers?
Absolutely! Store your leftover Creamy Herb Chicken in an airtight container for up to 3 days in the refrigerator. It’s important to keep some of the sauce with the chicken to maintain moisture.
Can I freeze the Creamy Herb Chicken?
Yes, indeed! To freeze, place the chicken and sauce in an airtight container and seal tightly. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating. Gently warm it on the stove over low heat, adding a splash of chicken broth or milk to bring back its creamy texture.
How do I make sure my mashed potatoes turn out fluffy?
To achieve perfectly fluffy mashed potatoes, make sure to drain them thoroughly after boiling to avoid a watery consistency. Whip them with room temperature butter and warm milk, which combines beautifully without cooling down the mash. Also, avoid over-mashing, as this can lead to gummy potatoes!
What can I serve as a side to complement the chicken?
While glazed carrots are a wonderful choice, you can also serve this meal with a vibrant side salad or steamed green vegetables for added nutrition. Feel free to explore different vegetable sides like broccoli or asparagus to add variety to your mealtime!
Are there any dietary considerations for this dish?
For those with dairy allergies, a lactose-free heavy cream and butter substitute can work well in the sauce and mashed potatoes. You might also try using olive oil instead of butter for a lighter option. If you're gluten-sensitive, ensure that all your additional ingredients, like broth and mustard, are certified gluten-free.
This delightful Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots recipe is not only scrumptiously comforting but also adaptable to suit your dietary needs!
Creamy Herb Chicken with Mashed Potatoes & Sweet Carrots Delight
Ingredients
Equipment
Method
- Place peeled and chopped Yukon Gold or Russet potatoes into a large pot and cover with cold water by about 1 inch. Stir in 1 ½ teaspoons of kosher salt and bring the water to a boil over medium-high heat. Reduce to a gentle boil, cooking for 15–20 minutes until the potatoes are tender. Drain the potatoes, returning them to the pot to steam dry for 1–2 minutes.
- In a small saucepan, warm ½ to ¾ cup of milk over low heat. Meanwhile, add 4 tablespoons of unsalted butter to the drained potatoes and mash until mostly smooth. Gradually stir in the warm milk along with sour cream or cream cheese if desired. Season with ½ teaspoon of salt and ¼ teaspoon of pepper, then keep warm while you prepare the rest of the dish.
- Pat the 4 boneless, skinless chicken breasts dry using paper towels. Sprinkle with 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, garlic powder, and onion powder. Gently rub the seasoning into the chicken to fully coat each piece.
- Heat a skillet over medium-high heat, adding 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Once hot, place the seasoned chicken breasts in the skillet. Sear for 4–5 minutes on each side until golden brown and the internal temperature reaches 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, combine sliced carrots, 2 tablespoons of unsalted butter, brown sugar or honey, and ¼ cup of water or orange juice. Add a pinch of kosher salt and freshly ground black pepper, mixing well. Simmer the carrots over medium heat for about 6–8 minutes while stirring to ensure an even coating. Remove the lid and continue cooking for another 3–5 minutes until they are beautifully glazed.
- Lower the heat to medium in the skillet, adding 1 tablespoon of butter. Once melted, add the minced shallot and sauté for 1–2 minutes until they become translucent. Stir in the minced garlic and cook for 30 seconds. Pour in the dry white wine (or broth) and simmer until reduced by half, about 2-3 minutes.
- Stir in 1 cup of low-sodium chicken broth and 1 cup of heavy cream into the skillet. Add 1 teaspoon of Dijon mustard and the remaining ½ teaspoon of black pepper. Allow the sauce to simmer for 4–6 minutes, stirring occasionally, until it begins to thicken. Optionally, mix in ¼ cup of freshly grated Parmesan cheese for an extra creamy finish.
- Return the seared chicken to the skillet, spooning the creamy sauce over each piece. Simmer on low for an additional 4–6 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce for 3–5 minutes to absorb the rich flavors before serving.
- On each plate, serve a generous portion of creamy mashed potatoes, a succulent piece of chicken draped in herb sauce, and a side of glossy glazed carrots. Garnish with chopped fresh herbs as desired.
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