Chicken with Herb Cream Sauce, Mashed Potatoes & Glazed Carrots

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Description

This comforting and elegant dish combines tender pan-seared chicken breasts smothered in a velvety herb cream sauce, served alongside buttery mashed potatoes and sweet glazed carrots. It’s a restaurant-worthy dinner that’s perfect for family meals, date nights, or special occasions. The creamy herb sauce adds a luxurious touch, while the classic sides bring balance and comfort to the plate.

 Ingredients For Chicken with Herb Cream Sauce, Mashed Potatoes & Glazed Carrots

For the Chicken & Herb Cream Sauce

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1 tsp Dijon mustard

  • 1 tsp dried Italian herbs (or a mix of thyme, rosemary, parsley, and basil)

  • Salt & black pepper, to taste

  • Fresh parsley or thyme, chopped (for garnish)

For the Mashed Potatoes

  • 2 lbs (900g) russet or Yukon gold potatoes, peeled and cubed

  • 4 tbsp butter

  • ½ cup warm milk (more as needed)

  • Salt & pepper, to taste

For the Glazed Carrots

  • 1 lb (450g) baby carrots or sliced carrots

  • 2 tbsp butter

  • 2 tbsp honey or brown sugar

  • ½ tsp salt

  • Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Chicken & Sauce

  1. Season chicken breasts with salt and pepper.

  2. Heat olive oil and butter in a skillet over medium heat.

  3. Sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove and keep warm.

  4. In the same skillet, add garlic and sauté for 30 seconds.

  5. Stir in chicken broth, scraping browned bits from the pan.

  6. Add cream, Dijon, and herbs. Simmer until slightly thickened (5 minutes).

  7. Return chicken to the skillet and coat with sauce.

2. Make the Mashed Potatoes

  1. Boil potatoes in salted water until tender (15–20 minutes).

  2. Drain and mash with butter and warm milk.

  3. Season with salt and pepper to taste.

3. Prepare Glazed Carrots

  1. In a skillet, melt butter over medium heat.

  2. Add carrots, honey/brown sugar, and salt.

  3. Cook 8–10 minutes, stirring, until carrots are tender and glazed.

4. Assemble & Serve

  • Plate mashed potatoes, place chicken with herb cream sauce on the side, and serve glazed carrots alongside. Garnish with fresh parsley.

 Servings

  • Serves 4 people

Nutritional Info (per serving, approx.)

  • Calories: 620 kcal

  • Protein: 42g

  • Carbohydrates: 38g

  • Fat: 32g

  • Fiber: 5g

  • Sugar: 10g

  • Sodium: 780mg

Notes

  • Yukon Gold potatoes give a creamier mash, while russets are fluffier.

  • Use fresh herbs for a more aromatic cream sauce.

  • Carrots can be roasted instead of glazed for a deeper flavor.

  • Sauce thickness can be adjusted with more broth (thinner) or cream (richer).

 Tips

  • Pound chicken to even thickness for uniform cooking.

  • Warm milk before adding to potatoes to keep them fluffy.

  • For extra richness, stir in Parmesan cheese to the sauce or mashed potatoes.

  • Make-ahead option: Cook carrots and potatoes earlier, reheat before serving.

 Health Benefits

  • Chicken: High in lean protein, supports muscle growth.

  • Carrots: Rich in beta-carotene, supports eye health.

  • Potatoes: Good source of potassium and energy.

  • Herbs: Provide antioxidants and natural flavor without excess salt.

 Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs will add more juiciness and flavor; just adjust cooking time slightly.

Q: Can I make this sauce dairy-free?
A: Substitute coconut cream or cashew cream for a dairy-free alternative.

Q: What other sides go well with this dish?
A: Steamed green beans, roasted asparagus, or a fresh garden salad pair beautifully.

Q: Can this dish be meal-prepped?
A: Yes—store each component separately in airtight containers. Reheat gently to preserve flavors.

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