This creamy herb chicken served with pillowy mashed potatoes and sweet glazed carrots is classic comfort food with a fresh, homey twist. The chicken gets a golden sear and a silky herb-parmesan cream sauce that clings to each bite, while the Yukon gold potatoes mash smooth and buttery. Glazed carrots add a bright, sweet contrast and easy color on the plate. It’s simple to make on a weeknight, yet pretty enough for a casual dinner with friends. Pair with a light green salad or roasted green beans for a full meal, or try a similar chicken idea like this air-fryer maple-glazed chicken breast for another quick weeknight option.
Why You’ll Love This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
- Hands-off sides: mashed potatoes and glazed carrots cook mostly on their own while you sear the chicken.
- Rich, silky sauce: heavy cream and Parmesan make a smooth, indulgent herb sauce.
- Balanced plate: creamy, savory chicken and potatoes with sweet, bright carrots.
- Quick weeknight friendly: about 30–40 minutes from start to finish if you multitask.
- Flexible protein: use chicken breasts or thighs depending on preference.
- Crowd-pleaser: familiar flavors and a classic presentation work for family dinners.
- Easy to scale: double the carrots and potatoes to serve more people.
- Garnish-ready: a sprinkle of parsley or chives adds fresh color and bite.
What Is Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots?
This is a one-pan-style chicken dinner served with two classic sides. Chicken breasts (or thighs) are seasoned with garlic powder, thyme, and rosemary, then seared in a skillet until golden. The pan is deglazed with chicken broth, then finished with heavy cream, grated Parmesan, and a touch of Dijon for depth. Yukon gold or russet potatoes become rich mashed potatoes with butter and milk. Carrots simmer in butter and brown sugar (or honey) until tender and glossy. The result is a warm, comforting plate with creamy sauce, soft potatoes, and sweet carrots — perfect for weeknights and cozy dinners.
Ingredients for Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
For the Base (Mashed Potatoes)
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 2–3 tbsp butter
- 1/2 cup milk or cream
- Salt to taste
For the Chicken
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
For the Glazed Carrots
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Optional: pinch of cinnamon or thyme
To Serve
- 1 tbsp chopped parsley or chives (for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: thighs are juicier and more forgiving; breasts are leaner. Both work with the same cook time if pounded evenly.
- Cream: use half-and-half for a lighter sauce, but it will be less rich. For dairy-free, replace cream with canned coconut milk and skip Parmesan (flavor will change).
- Potatoes: Yukon gold mash creamier; russets give a fluffier texture. Keep skins on for a more rustic mash (optional).
- Milk: use whatever you have—2% milk is fine. For richer mash, use cream.
- Sweetener for carrots: brown sugar gives a deep molasses note; honey adds floral sweetness. Both are optional if you prefer plain buttered carrots.
- Herbs: fresh thyme or rosemary can replace dried; use 1 tsp fresh thyme or 1.5 tsp fresh rosemary chopped.
- Dijon mustard: optional but adds a bright tang that lifts the sauce.
Step-by-Step Instructions
Step 1 – Make the mashed potatoes
- Place peeled, cubed potatoes in a pot and cover with cold salted water.
- Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well, return to the pot, and mash with 2–3 tbsp butter and 1/2 cup milk or cream. Season with salt to taste and keep warm.
Visual cue: Potatoes are done when a fork slides through easily and the pieces fall apart.
Step 2 – Glaze the carrots
- In a saucepan over medium heat, add the carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water.
- Cover and simmer for 10–12 minutes until carrots are tender. Remove the lid for the last 2–3 minutes to reduce and thicken the glaze. Optionally, stir in a pinch of cinnamon or thyme at the end.
Pro cue: The glaze should be glossy and slightly reduced; if it’s too runny, cook uncovered a little longer.
Step 3 – Season and sear the chicken
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary.
- Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
Pro cue: Chicken is done when the internal temperature reaches 165°F (74°C) or juices run clear. If pieces are thick, reduce heat to medium and cover for a minute or two after searing.
Step 4 – Make the herb cream sauce
- In the same pan, add minced garlic and cook for about 30 seconds until fragrant.
- Deglaze with 1/2 cup chicken broth, scraping browned bits from the pan. Stir in 1/2 cup heavy cream (or half-and-half), 1/3 cup grated Parmesan, and 1/2 tsp Dijon mustard (optional). Simmer for 3–5 minutes until slightly thickened.
Step 5 – Return chicken to the pan
- Place seared chicken back into the sauce and spoon sauce over the pieces. Simmer for 2 more minutes to let flavors meld.
Visual cue: Sauce should coat the back of a spoon and cling to the chicken.
Step 6 – Plate and serve
- Spoon mashed potatoes and glazed carrots onto plates. Place chicken over or beside the potatoes and drizzle with extra sauce. Garnish with chopped parsley or chives.
Pro Tips for Success
- Dry the chicken well before seasoning to get a good golden sear.
- Use the same pan for sauce to capture browned bits — that adds flavor.
- Heat control: start medium-high to sear, then drop to medium to finish the sauce without burning cream.
- Grate Parmesan fresh if possible for better melting and flavor.
- If the sauce is too thick, thin with a splash of chicken broth or milk.
- Taste and adjust salt at the end; Parmesan adds saltiness.
- Keep potatoes warm by covering the pot with a towel and lid to hold steam without making them watery.
Flavor Variations
- OPTIONAL: Lemon-herb — add 1 tsp lemon zest and a squeeze of lemon to the sauce for brightness.
- OPTIONAL: Mushroom cream — sauté 1 cup sliced mushrooms after chicken, then proceed with garlic and deglazing.
- OPTIONAL: Mustard-forward — increase Dijon to 1 tsp for a tangier sauce.
- OPTIONAL: Add spinach — stir 2 cups fresh spinach into the sauce at the end to wilt for extra greens.
- OPTIONAL: Swap brown sugar for maple syrup in the carrots for a deeper, more complex sweetness.
- OPTIONAL: Add smoked paprika to chicken seasoning for a subtle smoky note.
Serving Suggestions
- Plate with a simple green salad dressed in a light vinaigrette to cut richness.
- Serve with roasted green beans or steamed broccoli for extra vegetables.
- For a cozy weeknight, set everything on one large platter family-style.
- Offer crusty bread to mop up extra sauce.
- For special occasions, top chicken with a final sprinkle of flaky sea salt and chopped chives.
Make-Ahead, Storage & Reheating
- Make-ahead: Potatoes and carrots can be cooked up to 2 days ahead and reheated gently. Chicken can be seared and sauce made, then cooled and refrigerated for up to 24 hours before finishing.
- Storage duration: Store leftovers in airtight containers in the fridge for 3–4 days. Keep sauce and solids together or separate for best texture.
- Reheating best practice: Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce. Microwave in short bursts and stir between intervals.
- Texture changes: Potatoes may firm up in the fridge — add a little milk and re-whip when reheating. Sauce can thicken as it cools; thin with broth or milk when warming.
Storage and Freezing Instructions
- Freezing: Cooked chicken in cream sauce does not freeze as well because dairy can separate. If you must freeze, cool completely and freeze in airtight containers for up to 2 months; thaw in the fridge and reheat gently, whisking to recombine.
- Better option: Freeze plain cooked chicken (no cream) and frozen mashed potatoes separately; make fresh sauce when ready. Carrots can be frozen but may get softer on thawing.
- If not freezing, refrigerate all components and use within 3–4 days for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~680 | ~38 g | ~45 g | ~36 g | ~4 g | ~650 mg
Estimates vary by brands and portions.
FAQ About Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Q: My sauce is too thin. How do I thicken it?
A: Simmer longer to reduce, or whisk in 1 tsp cornstarch mixed with cold water and simmer until thickened.
Q: My sauce split or looks curdled. How to fix?
A: Lower the heat and stir in a little cold cream or milk off the heat; warm gently. Avoid boiling the cream.
Q: How do I tell when chicken is done?
A: Use an instant-read thermometer: 165°F (74°C) in the thickest part. Or cut to check juices run clear.
Q: Can I use less butter or cream for a lighter dish?
A: Yes — use half-and-half instead of heavy cream and reduce butter in mashed potatoes; flavor will be slightly lighter.
Q: Carrots are not tender after 12 minutes. What next?
A: Add a little more water, cover, and cook another 3–5 minutes until tender; reduce uncovered to thicken glaze.
Q: Can I make this gluten-free?
A: Yes — all listed ingredients are naturally gluten-free. Check your chicken broth and Dijon mustard labels to be sure.
TastyInspo Notes
- Finish with fresh chopped parsley or chives for color and a fresh bite.
- Spoon extra sauce over the potatoes so each forkful has cream and flavor.
- For even cooking, pound thicker chicken breasts to an even thickness before seasoning.
- Use a heavy skillet (cast iron or stainless) for best sear and fond for the sauce.
- Keep a small ladle handy to baste chicken with sauce before plating for shine.
Troubleshooting
Issue: Bland flavor overall.
Fix: Add a pinch more salt, a squeeze of lemon, or the optional Dijon to brighten the sauce.
Issue: Chicken burned on the outside but raw inside.
Fix: Sear on medium-high for color, then lower heat and cover briefly or finish in a 350°F oven until 165°F internal temp.
Issue: Mashed potatoes are gluey.
Fix: Overworking starchy potatoes causes gluey texture. Mash gently, avoid a food processor, and add liquid gradually.
Issue: Carrot glaze is grainy or crystallized.
Fix: Reduce heat slightly and stir; if sugar cooked too hot, add a splash of water and continue to simmer to smooth the glaze.
Issue: Sauce too salty because of Parmesan.
Fix: Add a splash of cream or milk to dilute, or add a little unsalted broth and simmer to balance.
Final Thoughts
This Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots brings warm, familiar flavors to your table with straightforward steps and a comforting finish. It’s easy to adapt, holds up well for leftovers, and gives you a balanced plate that feels like a special meal without fuss.
Conclusion
If you enjoy this style of comforting chicken and want more ideas that pair chicken, sweet carrots, and mashed potatoes in a slightly different way, try the recipe for Garlic Herb Chicken with Honey Butter Carrots & Mashed Potatoes for another take on these flavors.
Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots
Ingredients
For the Mashed Potatoes
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 2-3 tbsp butter
- 1/2 cup milk or cream
- Salt to taste
For the Chicken
- 2-3 pieces boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
For the Glazed Carrots
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Optional: pinch of cinnamon or thyme
To Serve
- 1 tbsp chopped parsley or chives (for garnish)
Instructions
Make the Mashed Potatoes
- Place peeled, cubed potatoes in a pot and cover with cold salted water.
- Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well, return to the pot, and mash with 2–3 tbsp butter and 1/2 cup milk or cream. Season with salt to taste and keep warm.
Glaze the Carrots
- In a saucepan over medium heat, add the carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water.
- Cover and simmer for 10–12 minutes until carrots are tender. Remove the lid for the last 2–3 minutes to reduce and thicken the glaze. Optionally, stir in a pinch of cinnamon or thyme at the end.
Season and Sear the Chicken
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary.
- Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
Make the Herb Cream Sauce
- In the same pan, add minced garlic and cook for about 30 seconds until fragrant.
- Deglaze with 1/2 cup chicken broth, scraping browned bits from the pan. Stir in 1/2 cup heavy cream (or half-and-half), 1/3 cup grated Parmesan, and 1/2 tsp Dijon mustard (optional). Simmer for 3–5 minutes until slightly thickened.
Return Chicken to the Pan
- Place seared chicken back into the sauce and spoon sauce over the pieces. Simmer for 2 more minutes to let flavors meld.
Plate and Serve
- Spoon mashed potatoes and glazed carrots onto plates. Place chicken over or beside the potatoes and drizzle with extra sauce. Garnish with chopped parsley or chives.
