Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting dish featuring tender chicken in a rich sauce, served alongside buttery mashed potatoes and sweet glazed carrots.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 4 thin chicken cutlets or 2 large breasts halved lengthwise
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon flour or cornstarch for light dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth or stock
- 1 teaspoon Dijon mustard
- 3-4 sprigs fresh thyme, leaves stripped, or 1 teaspoon dried Italian seasoning
- 3 tablespoons chopped parsley and chives
- 3/4 cup heavy cream or half-and-half
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan
- 2 pounds Yukon Gold potatoes, peeled and chunked
- 4 tablespoons unsalted butter
- 1/2-3/4 cup warm milk or half-and-half
- 1/4 cup sour cream or 2 ounces cream cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound carrots, peeled and sliced on a bias, or baby carrots
- 2 tablespoons butter
- 1-2 tablespoons honey or maple syrup
- 1 pinch salt and pepper
- 1 tablespoon chopped dill or parsley
Instructions
- Prepare the chicken: Pat the chicken dry and pound it to an even 1/2-inch thickness if needed. Season both sides with salt, pepper, and garlic powder, then dust lightly with flour or cornstarch. Set aside.
- Cook the potatoes: Place the potatoes in a pot and cover with cold water. Salt the water generously and bring to a boil. Reduce to a simmer and cook until a fork slides in easily, about 12 to 15 minutes. Once tender, drain and keep covered.
- Brown the chicken: Heat a 12-inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Lay in the chicken without crowding and sear until golden, about 3 to 4 minutes per side. Transfer the chicken to a plate and tent loosely with foil.
- Sauté the carrots: In a second pot over medium heat, melt 2 tablespoons butter. Add the carrots with a pinch of salt and pepper, cooking for 2 minutes. Stir in the honey or maple syrup and 2 tablespoons water. Cover and cook until tender, about 6 to 8 minutes. Uncover and toss until the liquid thickens slightly, then finish with chopped dill or parsley.
- Make the sauce: In the same skillet used for chicken, add the remaining 1 tablespoon butter and minced garlic. Cook until fragrant, about 30 seconds, then whisk in the chicken broth and Dijon mustard, scraping up any browned bits. Pour in the cream, add thyme and half of the parsley-chive mixture, and simmer until slightly thickened, about 3 to 4 minutes. Stir in the Parmesan and lemon juice, then adjust seasoning to taste.
- Finish the potatoes: While the sauce is simmering, warm the milk and melt the remaining butter. Mash the hot potatoes and add the warm milk gradually until creamy. Fold in the sour cream or cream cheese, then season to taste with salt and pepper, keeping on low heat covered to stay warm.
- Combine and serve: Nestle the chicken back into the skillet sauce and spoon sauce over the tops. Simmer for 1 minute to heat through. Serve a scoop of mashed potatoes on each plate, topped with chicken and creamy herb sauce, and add glazed carrots on the side with a sprinkle of remaining herbs.
Notes
Pound the chicken evenly for uniform cooking. Use fresh herbs for better flavor. Check potato doneness to avoid gluey mash. Allow sauce to simmer gently for flavor development.