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creamy-herb-chicken-with-mashed-potatoes---honey-glazed-carrots-dinner_feature

Creamy Herb Chicken Dinner with Mashed Potatoes & Honey Glazed Carrots

A complete dinner recipe featuring herb-crusted chicken breast with velvety pan sauce, creamy mashed potatoes, and sweet honey glazed carrots. This restaurant-quality meal comes together in under an hour for elegant family dinners or Sunday suppers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 4 large russet potatoes, peeled and cubed
  • 4 tablespoons butter
  • ½ cup warm milk
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 lb carrots, peeled and sliced diagonally
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt

Method
 

Instructions
  1. Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
  2. Drain potatoes well and return to the pot. Add butter, warm milk, sour cream, salt, and white pepper. Mash until smooth and creamy. Cover and keep warm.
  3. Season chicken breasts with salt, pepper, and half of the chopped herbs. Heat olive oil in a large skillet over medium-high heat.
  4. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  5. Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
  6. Pour in chicken broth, scraping up any browned bits from the bottom. Stir in remaining herbs and simmer for 2 minutes.
  7. Add heavy cream and Parmesan cheese, stirring until smooth. Return chicken to skillet and simmer for 2-3 minutes until sauce thickens slightly.
  8. While chicken simmers, cook carrots in boiling water for 6-8 minutes until tender-crisp. Drain and return to pan.
  9. Add butter, honey, brown sugar, cinnamon, and salt to carrots. Cook over medium heat, stirring frequently, until carrots are glazed and caramelized.

Notes

Use fresh herbs for best flavor; pound chicken breasts to ½-inch thickness for even cooking; components can be prepped in advance and reheated; don't boil cream sauce vigorously to prevent curdling