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Dreamy Creamy Herb Chicken with Buttery Mash & Glazed Carrots

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A tender chicken dish enveloped in a luxurious, herb-infused cream sauce served over buttery mashed potatoes with glazed carrots.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 lbs Yukon Gold potatoes, chopped
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbsp dried thyme
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 cup milk, warmed

Instructions

  1. Boil the chopped Yukon Gold potatoes in salted water until tender (about 15 minutes).
  2. Drain potatoes, return to pot, mash with butter and warm milk, and season with salt and white pepper.
  3. In a skillet, add thinly sliced carrots with butter, honey, and water. Cover and simmer for 8-10 minutes, then toss to glaze.
  4. Season chicken with salt, pepper, and dried thyme, then brown in heated olive oil for 6-7 minutes per side or until cooked through.
  5. Let chicken rest for 5 minutes before slicing.
  6. Add minced garlic to the skillet, sauté briefly, then add chicken broth, scraping up browned bits. Stir in heavy cream and fresh thyme, simmer until thickened.
  7. To serve, place mashed potatoes on a plate, top with sliced chicken, arrange glazed carrots, and drizzle with cream sauce.
  8. Garnish with chopped thyme and cracked pepper before serving.

Notes

Use Yukon Gold potatoes for the best creamy texture. A meat thermometer ensures the chicken is cooked perfectly.

Nutrition

Find it online: https://pennykitchenz.com/dreamy-creamy-herb-chicken-buttery-mash-glazed-carrots/

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