Season chicken with paprika, salt, and pepper. Heat olive oil in a skillet and sear chicken until golden on both sides. Remove and set aside.
Prepare the Herb Cream Sauce:
In the same pan, melt butter and sauté garlic until fragrant. Add chicken broth, heavy cream, Dijon mustard, thyme, parsley, and oregano. Simmer until slightly thickened. Return chicken to the pan and cook until fully cooked through.
Make the Mashed Potatoes:
Boil potatoes in salted water until tender. Drain and mash with butter and warm milk. Season with salt and a pinch of nutmeg for added flavor.
Glaze the Carrots:
Steam or boil baby carrots until tender. In a separate pan, melt butter, add honey, and toss the carrots until evenly coated. Season with a pinch of salt and garnish with parsley.
Plate and Serve:
Arrange mashed potatoes and glazed carrots on each plate. Place chicken on top and drizzle with the herb cream sauce. Sprinkle fresh parsley for garnish.
Serving and Storage Tips
