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Creamy herb chicken with mashed potatoes and glazed carrots on a white dinner plate topped with garlic herb cream sauce

Creamy Herb Chicken with Mashed Potatoes

Juicy seared chicken breasts smothered in a rich garlic, thyme, and rosemary cream sauce, served alongside fluffy mashed potatoes and sweet brown sugar glazed carrots. A comforting family-friendly dinner ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • salt and black pepper to taste
  • 2 large russet potatoes peeled and cubed
  • 2 tbsp butter for mashed potatoes
  • 1/4 cup milk
  • 3 large carrots peeled and sliced into rounds
  • 2 tbsp brown sugar
  • 1 tbsp butter for glazed carrots
  • 1/4 cup water

Equipment

  • Large skillet
  • Large pot
  • Small saucepan
  • Potato masher
  • Instant read meat thermometer

Method
 

  1. Season both sides of the chicken breasts generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F. Remove from the skillet and set aside on a plate.
  3. Reduce heat to medium. In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and add the thyme and rosemary. Stir well and simmer for 3 to 5 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.
  4. Return the chicken to the skillet and spoon the creamy herb sauce over the top. Keep warm over low heat while preparing the sides.
  5. Place cubed potatoes in a pot of well-salted water and bring to a boil. Cook for 10 to 15 minutes until fork-tender. Drain well, then mash with butter and slightly warmed milk until smooth and creamy. Season with salt and pepper to taste.
  6. In a small saucepan, combine sliced carrots, brown sugar, butter, and water. Bring to a simmer over medium heat. Cover and cook for 5 to 7 minutes until the carrots are tender. Uncover and cook for another 2 to 3 minutes, stirring occasionally, until the liquid reduces to a glossy glaze. Watch closely so the sugar does not burn.
  7. Plate the chicken alongside mashed potatoes and glazed carrots. Spoon any remaining herb cream sauce over the chicken before serving.

Notes

Use fresh thyme and rosemary rather than dried for the best flavor in the cream sauce. Russet potatoes mash the smoothest and give the creamiest texture. Warm the milk slightly before adding it to the potatoes to prevent a gluey texture. Leftovers keep well for up to 3 days stored separately in airtight containers. Reheat chicken gently in a skillet with a small splash of cream or broth to keep the sauce from breaking.