Description

Indulge in a comforting and gourmet experience with Herb-Cream Chicken served with fluffy mashed potatoes and buttery glazed carrots. This delightful dish combines pan-seared chicken thighs, coated in a luscious herb-infused cream sauce, with sides that perfectly balance richness and flavor. It’s an ideal choice for family dinners or special occasions, offering both visual appeal and satisfying tastes that will impress your guests. The straightforward preparation makes it accessible for busy weeknights, ensuring a delicious meal is just a few steps away.

Ingredients

Scale

1 bone-in, skin-on chicken thigh
1 tbsp olive oil or butter
1 cup heavy cream
1 cup chicken broth
1 tsp Dijon mustard
1 tsp dried herbs (thyme, parsley, or Italian mix)
Salt & pepper to taste
Chopped fresh parsley (for garnish)
2 medium potatoes, peeled & cubed
2 tbsp butter
2 tbsp milk or cream
3–4 whole carrots, peeled
1 tsp olive oil or butter
Pinch of salt & dried parsley

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Instructions

Season the chicken thigh with salt and pepper. Sear skin-side down in olive oil for 5-6 minutes until golden brown. Flip and cook until fully done; set aside.
In the same skillet, deglaze with chicken broth, then stir in cream, Dijon mustard, dried herbs, salt, and pepper. Simmer for 4-5 minutes until thickened. Return chicken to coat with sauce.
Boil cubed potatoes until soft; mash with butter, milk (or cream), salt, and pepper until fluffy.
Boil or steam carrots until fork-tender; toss in olive oil (or butter), salt, and dried parsley until glossy.
Serve by plating mashed potatoes first, adding glazed carrots next to them, topped with the herb-cream chicken drizzled with sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 590
Sugar: 4g
Sodium: 780mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 5g
Protein: 29g
Cholesterol: 105mg