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Creamy Herb Chicken with Mashed Potatoes & Roasted Carrots

Warm, inviting, and downright delicious creamy herb chicken served with smooth mashed potatoes and caramelized roasted carrots—perfect for cozy family dinners or busy weeknights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pieces bone-in, skin-on chicken thighs
  • salt and black pepper to season chicken and other components
  • 1 tbsp olive oil for searing chicken and roasting carrots
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 100 ml heavy cream
  • 1 tbsp fresh parsley chopped, plus extra for garnish
  • 1 tsp Dijon mustard optional
For the Mashed Potatoes
  • 3 medium potatoes peeled and cubed
  • 2 tbsp butter for mashed potatoes
  • 60 ml milk for mashed potatoes
  • salt and black pepper to taste for mashed potatoes
For the Roasted Carrots
  • 4 medium carrots peeled and halved lengthwise

Equipment

  • Skillet
  • Baking tray
  • Pot

Method
 

  1. Step 1: Preheat oven to 200°C (390°F). Toss peeled and halved carrots with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until tender and caramelized at edges.
  2. Step 2: Boil cubed potatoes in salted water for 15–20 minutes until fork-tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy.
  3. Step 3: Season chicken thighs with salt and pepper. Heat olive oil in skillet over medium heat. Place chicken skin-side down and sear for 5–6 minutes until skin is golden and crispy. Flip and cook another 5 minutes. Remove chicken and set aside.
  4. Step 4: In same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream, Dijon mustard (if using), and chopped parsley. Simmer gently for 2–3 minutes until sauce thickens slightly.
  5. Step 5: Return chicken thighs to skillet, skin-side up. Cover and simmer for 10 minutes until chicken is cooked through and sauce thickened.
  6. Step 6: Plate chicken topped with creamy herb sauce alongside mashed potatoes and roasted carrots. Garnish with extra chopped parsley. Serve immediately.

Notes

Feel free to swap chicken thighs for boneless breasts and adjust cooking time accordingly. For a lighter sauce, substitute some heavy cream with Greek yogurt or sour cream. Fresh thyme or rosemary can add wonderful flavor. Roasted sweet potatoes can replace carrots, and sautéed greens like spinach or kale can be stirred into the mashed potatoes for extra nutrients. Store leftovers in airtight containers in the fridge for up to 3 days.