Herb-Scented Chicken with Mashed Potatoes and Honey-Glazed Carrots
A comforting dish featuring seared chicken thighs in a creamy herb sauce, served with buttery mashed potatoes and sweet honey-glazed carrots.
Ingredients
Main Ingredients
- 4 thighs chicken thighs (bone-in or boneless) Bone-in adds more flavor.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 2 tablespoons mixed herbs Use fresh or dried; a blend of thyme, rosemary, parsley.
Sides
- 4 large potatoes Peeled and quartered.
- 1/2 cup milk Can be swapped for plant-based milk.
- 2 tablespoons butter For creamier mashed potatoes.
- 2 tablespoons honey For glazing the carrots.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Pat chicken thighs dry and season both sides generously with salt, pepper, and mixed herbs.
- Peel and quarter potatoes and trim ends of carrots.
Cooking
- Place potatoes in a pot of salted cold water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
- In a large skillet, heat a tablespoon of oil over medium heat. Add chicken thighs skin-side down and brown for 4-5 minutes per side until golden. Remove chicken briefly to a plate.
- Lower heat to medium-low, pour in 1 cup of heavy cream, scrape up browned bits, return chicken to the pan, cover partially, and simmer gently for 10-15 minutes until internal temperature reaches 165°F and sauce thickens slightly.
- Mash the drained potatoes with 1/2 cup of milk and 2 tablespoons of butter, seasoning with salt and pepper.
- Steam carrots for 6-8 minutes until tender, then transfer to a bowl, drizzle with honey, and toss to coat evenly. Season with a pinch of salt.
Serving
- Allow chicken to rest in the sauce for a couple of minutes off heat. Plate thighs with a generous spoonful of sauce, a mound of mashed potatoes, and honey-glazed carrots.
Notes
Serve with a crisp green salad or steamed green beans. For a wine pairing, a lightly oaked Chardonnay or medium-bodied Pinot Noir complements the meal. Store in separate airtight containers in the fridge for up to 3-4 days, or freeze chicken and mashed potatoes separately for up to 2 months.