Introduction
There are certain dinners that instantly make the whole house feel calmer—like the day has finally exhaled. This is one of those meals: tender chicken in a silky, herb-speckled cream sauce, a cloud of buttery mashed potatoes to catch every drop, and sweet glazed carrots that bring color and brightness to the plate. It’s the kind of cozy, comforting supper that fits just as perfectly on a quiet weeknight as it does on a Sunday when you want something a little special without making a fuss.
This recipe was inspired by the classic “three-part plate” many of us grew up with—protein, potatoes, and vegetables—only upgraded with a restaurant-style pan sauce that tastes like you worked harder than you did. The secret is simple: build flavor in the skillet, then let the sauce do the rest.
Why You’ll Love This Creamy Herb Chicken Dinner
This isn’t just “chicken with potatoes.” It’s a full comfort-food experience with smart timing, straightforward steps, and big payoff. Each component is delicious on its own, but together they create that craveable, spoon-dragging-the-plate kind of satisfaction.
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One skillet sauce: The creamy herb sauce is made right in the pan after searing the chicken, so you capture all the browned bits for maximum flavor.
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Balanced plate: Rich chicken and mashed potatoes get a sweet lift from glossy glazed carrots.
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Approachable ingredients: Everything is easy to find—no specialty items needed.
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Great for sharing: It looks impressive, travels well for family dinners, and makes leftovers you’ll actually look forward to.
Ingredients Overview (With Exact Measurements)
Below are the ingredients you’ll use to make the creamy herb chicken, mashed potatoes, and glazed carrots. Keep reading for step-by-step instructions and timing tips that help everything land on the table hot.
For the Creamy Herb Chicken
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4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g)
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1 tsp kosher salt (plus more to taste)
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1/2 tsp black pepper
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1 tsp garlic powder
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1/2 tsp onion powder
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2 tbsp all-purpose flour
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2 tbsp olive oil
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2 tbsp unsalted butter
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4 cloves garlic, minced
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1 tbsp Dijon mustard
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1 1/2 cups chicken broth
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1 cup heavy cream
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1 tsp dried thyme
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1 tsp dried rosemary (crushed between your fingers)
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2 tbsp chopped fresh parsley (plus more for serving)
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1 tbsp lemon juice (optional, for brightness)
For the Mashed Potatoes
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2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
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1 1/2 tsp kosher salt (for the cooking water)
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4 tbsp unsalted butter
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3/4 cup whole milk, warmed (add up to 1 cup as needed)
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1/3 cup sour cream
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1/2 tsp black pepper
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Salt to taste
For the Glazed Carrots
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1 lb (450 g) carrots, peeled and sliced on the diagonal (or use baby carrots)
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2 tbsp unsalted butter
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2 tbsp honey
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1/4 cup water
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1/4 tsp kosher salt
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1/4 tsp black pepper
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1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
How to Make Addictive Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
This meal is easiest when you think in layers: start the potatoes first (they take the longest), glaze the carrots while the chicken sears, then finish everything while the sauce simmers. You’ll end up with a coordinated, hot-and-ready dinner that tastes like a special occasion.
Step 1: Start the Potatoes
Place 2 lb (900 g) Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 1/2 tsp kosher salt. Bring to a boil, then reduce to a steady simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, you can prep the chicken and carrots so nothing feels rushed.
Step 2: Glaze the Carrots
In a medium skillet or saucepan over medium heat, add 2 tbsp unsalted butter, 2 tbsp honey, 1/4 cup water, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Add 1 lb (450 g) sliced carrots and stir to coat.
Cover and simmer for 6–8 minutes, stirring once or twice. Remove the lid and continue cooking 3–5 minutes, stirring frequently, until the liquid reduces into a glossy glaze and the carrots are tender. Stir in 1 tsp thyme leaves (or 1/2 tsp dried thyme). Keep warm on low.
Step 3: Season and Sear the Chicken
Pat the chicken dry. Season 4 chicken breasts with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Sprinkle 2 tbsp all-purpose flour over both sides and lightly rub it in—this helps you get a golden crust and gives the sauce a little body.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until deeply golden and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil.
Step 4: Build the Creamy Herb Sauce
Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add 4 minced garlic cloves and cook for 30 seconds, just until fragrant.
Stir in 1 tbsp Dijon mustard, then pour in 1 1/2 cups chicken broth. Scrape up the browned bits from the bottom of the pan—this is where the “restaurant flavor” lives. Simmer for 2–3 minutes to reduce slightly.
Lower the heat to medium-low and stir in 1 cup heavy cream, 1 tsp dried thyme, and 1 tsp dried rosemary. Let the sauce gently simmer for 3–5 minutes, stirring occasionally, until it thickens enough to lightly coat a spoon.
Stir in 2 tbsp chopped fresh parsley. Add 1 tbsp lemon juice if you want a subtle brightness that balances the richness (optional but recommended). Taste and adjust salt and pepper.
Step 5: Return Chicken to the Skillet
Return the chicken (and any juices on the plate) to the sauce. Simmer gently for 2–3 minutes, spooning sauce over the chicken. This warms everything through and keeps the chicken juicy.
Step 6: Mash the Potatoes
When the potatoes are tender, drain well and return them to the pot. Let them sit for 1 minute so steam escapes (this helps prevent watery mash).
Add 4 tbsp unsalted butter and mash. Pour in 3/4 cup warmed whole milk and add 1/3 cup sour cream, 1/2 tsp black pepper, and salt to taste. Mash until creamy. If you prefer looser potatoes, add more milk up to 1 cup total.
Timing Tips: How to Get Everything Done at Once
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Start potatoes first: They can hold warm with a lid once mashed.
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Carrots can finish early: Keep them on the lowest heat with the lid slightly ajar, or rewarm with a splash of water.
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Chicken last-minute magic: The sauce comes together fast, so sear chicken once your carrots are underway.
Serving Suggestions
Spoon a generous bed of mashed potatoes onto each plate, add chicken, then drizzle the creamy herb sauce over everything. Nestle the glazed carrots on the side for sweetness and color. Finish with a little extra chopped parsley.
If you want to round out the meal further, add a simple green salad or steamed green beans—something crisp to contrast the creamy sauce.
Storage and Reheating
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Refrigerate: Store chicken and sauce in an airtight container for up to 3 days. Store mashed potatoes and carrots separately for best texture.
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Reheat chicken: Warm gently in a skillet over low heat with a splash of chicken broth or milk to loosen the sauce.
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Reheat mashed potatoes: Microwave in short bursts, stirring between, adding a splash of milk as needed.
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Reheat carrots: Warm in a small pan with 1–2 tsp water until glossy again.
FAQ
1) How do I keep the chicken from drying out in a creamy skillet recipe?
The most reliable way to keep chicken juicy is to avoid overcooking and to use the sauce as a gentle finishing step rather than a long braise. Start by patting the chicken dry so it sears quickly and evenly, then cook over medium-high heat until golden. Use an instant-read thermometer and pull the chicken as soon as it reaches 165°F (74°C) at the thickest part. If your breasts are very thick, consider slicing them horizontally into cutlets or lightly pounding them to an even thickness before cooking—this helps them cook through without the outside getting tough.
Another key detail is letting the chicken rest briefly on a plate while you build the sauce. That short rest allows juices to redistribute instead of spilling out immediately. Finally, return the chicken to the sauce for only a couple of minutes to warm through. The creamy herb sauce acts like an insulating blanket, keeping moisture in while also adding richness. If you do accidentally overcook, don’t panic—slice the chicken and let it soak in the sauce for a few minutes on low heat; it can recover some tenderness.
2) Can I make this recipe with chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work beautifully here and are naturally more forgiving. Use about 1 1/2 lb (680 g) thighs. Season and lightly flour them the same way, then sear until well browned. Thighs may take a little longer depending on thickness, so rely on a thermometer and cook to 165°F (74°C). Because thighs render a bit more fat, you might find you need slightly less butter when starting the sauce—just assess what’s left in the pan after searing. If there’s a lot of fat, you can carefully spoon off a tablespoon or two before adding butter and garlic. The flavor with thighs is deeper and extra savory, which pairs especially well with the mashed potatoes and sweet carrots.
3) What if my creamy herb sauce is too thin or too thick?
Sauce texture is easy to adjust. If it’s too thin, keep it at a gentle simmer for a few more minutes, stirring occasionally, until it reduces and thickens. Because the chicken was lightly dredged in 2 tbsp flour, you should naturally get some body, but reduction is what delivers that luxurious “coating” consistency. If you want a slightly thicker sauce quickly, remove the chicken to a plate and simmer the sauce uncovered for 2–4 minutes, then return the chicken.
If the sauce is too thick, simply loosen it with a splash of chicken broth, milk, or even warm water—1–2 tablespoons at a time—until it reaches your preferred consistency. Keep the heat low when adjusting so the sauce stays silky. Also, avoid boiling the sauce aggressively after adding the cream; a gentle simmer protects the texture and keeps the herbs tasting fresh and aromatic rather than muted.
4) Can I prep parts of this meal ahead of time for an easier dinner?
Absolutely. This is a great “prep-smart” meal. You can peel and cut the potatoes up to 24 hours ahead and store them submerged in cold water in the refrigerator (drain before cooking). Carrots can be peeled and sliced ahead, too, then stored in an airtight container. For the chicken, you can mix the seasoning (salt, pepper, garlic powder, onion powder) and have it ready, or even season the chicken a few hours in advance and keep it chilled.
When it’s dinner time, you’ll move faster because all the chopping is done. The sauce is best made fresh, but you can still save time by measuring out the broth (1 1/2 cups), cream (1 cup), mustard (1 tbsp), and herbs ahead and keeping them together. If you’re planning for guests, you can also mash the potatoes early and keep them warm in a covered pot over very low heat, stirring in a splash of warm milk right before serving to revive the creaminess.
Final Thoughts
This Addictive Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots is the kind of meal that earns a permanent spot in your dinner rotation because it delivers comfort and elegance at the same time. The chicken is straightforward to cook, but the pan sauce tastes like something you’d order out—silky, savory, and fragrant with herbs. When that sauce meets a scoop of buttery mashed potatoes, it turns into the best part of the plate: a rich, creamy bite that feels both nostalgic and a little elevated.
And then there are the carrots—sweet, glossy, and bright. They’re not just an afterthought vegetable on the side; they’re the contrast that keeps the meal feeling balanced. That sweet glaze plays beautifully against the savory herbs and the creamy sauce, so every forkful stays interesting all the way to the last bite.
If you’re cooking for family, it’s a reliable “everyone’s happy” dinner. If you’re cooking for friends, it’s the kind of spread that makes people linger at the table. And if you’re cooking just for yourself, it’s a reminder that a cozy, satisfying meal doesn’t have to be complicated. Keep the heat gentle on the sauce, season confidently, and don’t forget to spoon a little extra over the potatoes. That’s where the magic is.
Addictive Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Golden seared chicken simmered in a silky herb cream sauce, served with buttery mashed potatoes and sweet, glossy glazed carrots for the ultimate cozy comfort dinner.
Ingredients
4 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g)
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
2 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 1/2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary (crushed)
2 tbsp chopped fresh parsley (plus more for garnish)
1 tbsp lemon juice (optional)
2 lb Yukon Gold potatoes (900 g), peeled and cut into chunks
1 1/2 tsp kosher salt (for potato cooking water)
4 tbsp unsalted butter (for potatoes)
3/4 cup whole milk, warmed (up to 1 cup as needed)
1/3 cup sour cream
1/2 tsp black pepper (for potatoes)
1 lb carrots (450 g), peeled and sliced (or baby carrots)
2 tbsp unsalted butter (for carrots)
2 tbsp honey
1/4 cup water
1/4 tsp kosher salt (for carrots)
1/4 tsp black pepper (for carrots)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Instructions
Step 1: Cook potatoes: Add potatoes to a large pot, cover with cold water by 1 inch, and add 1 1/2 tsp salt. Bring to a boil, then simmer 15–20 minutes until fork-tender.
Step 2: Glaze carrots: In a saucepan over medium heat, melt butter with honey, water, salt, and pepper. Add carrots, cover, and simmer 6–8 minutes. Uncover and cook 3–5 minutes more until tender and glossy. Stir in thyme; keep warm.
Step 3: Season chicken: Pat dry. Season with salt, pepper, garlic powder, and onion powder. Lightly coat both sides with flour.
Step 4: Sear chicken: Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked to 165°F (74°C). Transfer to a plate and tent.
Step 5: Start sauce: Reduce heat to medium. Add butter, then garlic; cook 30 seconds. Stir in Dijon mustard. Pour in chicken broth and scrape up browned bits; simmer 2–3 minutes.
Step 6: Finish sauce: Lower heat to medium-low. Stir in heavy cream, thyme, and rosemary. Simmer 3–5 minutes until lightly thickened. Stir in parsley and lemon juice (optional). Season to taste.
Step 7: Warm chicken in sauce: Return chicken and any juices to the skillet. Simmer gently 2–3 minutes, spooning sauce over the top.
Step 8: Mash potatoes: Drain potatoes well and return to the pot. Let steam off 1 minute. Mash with butter, warm milk, sour cream, and pepper. Add more milk if needed; salt to taste.
Step 9: Serve: Spoon mashed potatoes onto plates, top with chicken and creamy herb sauce, and add glazed carrots. Garnish with extra parsley.
Notes
For even cooking, pound chicken to an even thickness or slice thick breasts into cutlets.
Sauce too thick: whisk in a splash of broth or milk. Too thin: simmer a few minutes longer before returning chicken.
Store leftovers up to 3 days; reheat gently with a splash of broth to keep the sauce smooth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
