Chicken with Herb Cream Sauce, Mashed Potatoes & Glazed Carrots

Boil potatoes in salted water until tender (about 15 minutes).

Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.

2️⃣ Cook the Chicken

Season chicken with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken, skin-side down, until golden brown, 5–6 minutes per side. Remove and set aside.

3️⃣ Make the Herb Cream Sauce

In the same skillet, add minced garlic and sauté 1 minute.

Pour in chicken broth, scraping the bottom of the pan to loosen browned bits.

Stir in heavy cream, Dijon mustard, and thyme. Simmer 3–5 minutes until sauce thickens slightly.

Return chicken to the pan and coat with sauce. Cook 2–3 minutes more.

4️⃣ Glaze the Carrots

In a small pan, melt butter over medium heat.

Add carrots, brown sugar or honey, and a pinch of salt.

Cook 5–7 minutes, stirring occasionally, until carrots are tender and glossy.

5️⃣ Serve

Plate mashed potatoes, top with chicken and herb cream sauce, and serve glazed carrots on the side. Garnish with fresh parsley.

💡 Tips:

Use skin-on chicken for extra flavor and crispy texture.

Add a squeeze of lemon to the cream sauce for a fresh zing.

Leftovers store well in the fridge for 2–3 days; reheat gently to preserve creaminess.