Herb Chicken with Mashed Potatoes & Glazed Carrots
This dish features herb-seasoned chicken served with creamy mashed potatoes and sweet glazed carrots.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken and Herb Sauce
- 2-3 pieces boneless, skinless chicken breasts (or thighs)
- to taste Salt & pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ⅓ cup grated Parmesan cheese
- ½ teaspoon Dijon mustard (optional)
- 1 tablespoon chopped parsley or chives (for garnish)
For the Mashed Potatoes
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- ½ cup milk or cream
- 2-3 tablespoon butter
- to taste Salt
For the Glazed Carrots
- 3 cups baby carrots or sliced carrots
- 2 tablespoon butter
- 1 tablespoon brown sugar or honey
- ¼ teaspoon salt
- pinch cinnamon or thyme (optional)
Instructions
- Heat olive oil and butter in a skillet over medium heat. Season chicken with salt, pepper, garlic powder, thyme, and rosemary. Cook chicken until browned and cooked through. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant. Pour in chicken broth and cream, then stir in Parmesan and Dijon mustard. Return chicken to the skillet and simmer until sauce thickens.
- In a pot, boil potatoes until tender. Drain and mash with milk, butter, and salt.
- In another pot, melt butter for the carrots. Stir in brown sugar, salt, and optional spices. Add carrots and cook until tender and glazed.
- Serve the chicken with mashed potatoes and glazed carrots. Garnish with parsley or chives.
Notes
You can substitute the chicken with your choice of meat. Adjust seasoning to taste.