Creamy Herb Chicken
A comforting and impressive dish featuring tender chicken in a silky Parmesan cream sauce, paired with buttery mashed potatoes and sweet glazed carrots. Perfect for busy weeknights or dinner parties.
Ingredients
For the chicken and sauce
- 2–3 pieces boneless, skinless chicken breasts (or thighs) Thighs are juicier and more forgiving.
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half) Use half-and-half to lighten the sauce.
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
For the mashed potatoes
- 1.5 lbs Yukon Gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2–3 tbsp butter (for mashed potatoes)
- to taste Salt
For the glazed carrots
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter (for carrots)
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- a pinch cinnamon or thyme (optional) For added flavor.
Instructions
Prepare the mashed potatoes
- Add cubed potatoes to a pot of salted cold water. Bring to a boil and simmer until fork-tender, about 15–20 minutes.
- Drain well. Return to the pot or a warm bowl and mash with 2–3 tbsp butter and 1/2 cup milk or cream. Season with salt. Keep covered and warm.
Glaze the carrots
- In a medium saucepan, combine carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water.
- Cover and simmer over medium heat for 10–12 minutes, stirring occasionally, until carrots are tender.
- Remove the lid for the last 2–3 minutes to thicken and reduce the glaze. Add an optional pinch of cinnamon or thyme for depth.
Cook the chicken
- Pat chicken dry with paper towels. Season both sides generously with salt, pepper, garlic powder, thyme, and rosemary.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
- Sear chicken 4–5 minutes per side until golden. Remove chicken to a plate and tent with foil.
Make the herb cream sauce
- Lower heat to medium. Add minced garlic to the skillet and cook 20–30 seconds until fragrant.
- Pour in 1/2 cup chicken broth to deglaze, scraping browned bits from the pan.
- Stir in 1/2 cup heavy cream, 1/3 cup grated Parmesan, and 1/2 tsp Dijon mustard if using. Simmer 3–5 minutes until slightly thickened.
- Taste and adjust seasoning as needed.
Return chicken to the pan
- Nestle the cooked chicken into the sauce and spoon sauce over it. Simmer 1–2 minutes to marry flavors.
- Remove from heat and garnish with chopped parsley or chives.
Assemble and serve
- Spoon mashed potatoes onto plates, add glazed carrots, and place chicken with extra sauce on top. Serve immediately.
Notes
Store cooled leftovers in separate airtight containers to preserve texture. Refrigerate within two hours of cooking. Consume within 3–4 days. For freezing, chicken with sauce can be frozen for up to 2 months.