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Garlic Herb Chicken with Glazed Carrots Recipe

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Garlic Herb Chicken & Carrot Plate is a comforting lunch featuring tender, seared chicken breasts cooked in a creamy garlic herb sauce. Served with buttery mashed potatoes and sweet glazed carrots, this dish balances savory and slightly sweet flavors for a hearty, satisfying meal perfect for any day.

Ingredients

For the Creamy Herb 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
  • 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)
  • 1 tbsp chopped parsley or chives (for garnish)

For the Mashed Potatoes:

  • 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
  • 1/2 cup milk or cream
  • 2–3 tbsp butter
  • Salt to taste

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

Instructions

  1. Make the mashed potatoes: Boil the peeled and cubed potatoes in salted water until they are fork-tender, about 15–20 minutes. Drain thoroughly and mash the potatoes with butter, milk or cream, and salt to your preference until smooth and creamy. Keep warm until serving.
  2. Glaze the carrots: In a saucepan over medium heat, combine the carrots, butter, brown sugar (or honey), salt, and a splash of water. Cover and let simmer for 10–12 minutes, stirring occasionally, until the carrots are tender and nicely glazed. For the last 2–3 minutes, remove the lid to allow the glaze to thicken slightly. Optionally, add a pinch of cinnamon or thyme for added flavor.
  3. Cook the chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, dried thyme, and rosemary. Heat olive oil and butter together in a skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until they develop a golden crust and are fully cooked through. Remove the chicken from the skillet and set aside.
  4. Make the herb cream sauce: Using the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer this mixture gently for 3–5 minutes until the sauce begins to slightly thicken.
  5. Return chicken to the pan: Place the cooked chicken back into the skillet with the sauce and spoon sauce over the chicken. Let it simmer together for an additional 2 minutes to meld the flavors.
  6. Assemble and serve: On each plate, spoon a serving of mashed potatoes and glazed carrots alongside the creamy herb chicken. Drizzle extra sauce over the entire dish and garnish with chopped parsley or chives for a fresh burst of color and flavor.

Notes

  • Using thighs instead of breasts will create a juicier, more flavorful chicken.
  • Substitute heavy cream with half-and-half for a lighter sauce.
  • Mashed potatoes can be made ahead and reheated gently.
  • Add a pinch of nutmeg to the mashed potatoes for extra warmth.
  • Glazed carrots can be sweetened with honey as a natural alternative to brown sugar.
  • If dairy-free, swap butter with olive oil and omit Parmesan or use a dairy-free cheese alternative.

Find it online: https://mealoria.com/garlic-herb-chicken-with-glazed-carrots-recipe/