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Creamy Herb Chicken Dinner with Mashed Potatoes & Honey Glazed Carrots

An elegant family dinner featuring tender chicken breasts in a creamy herb pan sauce served alongside fluffy mashed potatoes and sweet honey-glazed carrots. This complete meal offers restaurant-quality cooking at home with perfect flavor balance for cozy suppers or special occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • 4 large russet potatoes, peeled and cubed
  • ½ cup milk, warmed
  • ¼ cup butter
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 tablespoons sour cream
  • 1 lb carrots, peeled and sliced into rounds
  • 2 tablespoons butter
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons fresh parsley for garnish

Method
 

Instructions
  1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until fork-tender.
  2. Drain potatoes well and return to the pot. Add warmed milk, butter, salt, pepper, and sour cream. Mash until smooth and creamy. Cover and keep warm.
  3. While potatoes are cooking, melt butter in a medium skillet over medium heat. Add carrot slices and cook for 5 minutes.
  4. Add honey, salt, and cinnamon to carrots, stirring to coat. Cover and cook for 10-12 minutes until carrots are tender and glazed. Sprinkle with parsley and keep warm.
  5. Season chicken breasts with salt, pepper, thyme, and rosemary.
  6. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  7. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
  8. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes.
  9. Reduce heat to low and stir in heavy cream and butter until smooth.
  10. Return chicken to the pan and simmer for 2 minutes to heat through. Garnish with fresh parsley.

Notes

For evenly cooked chicken, pound breasts to an even thickness before seasoning. For fluffiest mashed potatoes, start with cold water and bring to a boil gradually. Warm milk and butter before adding to prevent gluey potatoes. Cut carrots into uniform sizes for even cooking.