Description
Herb Cream Chicken with Mashed Potatoes & Glazed Carrots is a comforting and flavorful dish that is perfect for any occasion. The succulent chicken, coated in a rich herb-infused cream sauce, pairs beautifully with creamy mashed potatoes and sweet, honey-glazed carrots. This recipe is not only easy to prepare but also brings together simple ingredients to create a delightful meal that everyone will love. Whether you’re enjoying a cozy family dinner or entertaining guests, this dish is sure to impress with its delicious flavors and satisfying textures.
Ingredients
Scale
- 4 chicken thighs or breasts
- 2 tbsp olive oil
- Salt & pepper
- 1 tsp paprika
- 2 tbsp butter
- 2 garlic cloves, minced
- 250 ml chicken broth
- 200 ml heavy cream
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp parsley
- 1 tsp oregano
- 800 g potatoes
- 50 g butter
- 100 ml warm milk
- Salt & nutmeg
- 400 g baby carrots
- 1 tbsp butter
- 1 tsp honey or brown sugar
- Salt & parsley
Instructions
- Season chicken with paprika, salt, and pepper. Sear in olive oil over medium heat until golden brown.
- In the same pan, sauté garlic in butter, then add chicken broth, heavy cream, mustard, and dried herbs. Simmer until creamy; return chicken to the pan and cook through.
- Prepare mashed potatoes by boiling peeled potatoes until soft, then mashing with butter and warm milk; season with salt and nutmeg.
- Steam baby carrots until tender; glaze in melted butter mixed with honey or brown sugar until well-coated.
- Plate the dish by arranging mashed potatoes and glazed carrots alongside the herb cream chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying/Boiling/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 plate (370g)
- Calories: 620
- Sugar: 7g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg