Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots

Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: Chicken Recipes Cuisine: American Diet: None

Ingredients

  • 4 chicken thighs
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried herbs (such as thyme or rosemary)
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/2 cup milk
  • 2 cups baby carrots
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
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Instructions

  1. Pat the chicken thighs dry with paper towels and season with salt, pepper, and dried herbs.
  2. Peel and cube the potatoes and set them in cold water.
  3. Mince the garlic and prepare all ingredients for cooking.
  4. Heat the olive oil in a skillet over medium heat and brown the chicken thighs.
  5. Add the minced garlic to the skillet and stir for 30 seconds until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer with the chicken.
  7. Meanwhile, place the cubed potatoes in a pot, cover with water, and boil until fork-tender.
  8. Drain and mash the potatoes with butter and milk. Season to taste.
  9. For the carrots, heat a small skillet and coat carrots with honey and cinnamon until tender.
  10. Serve by spooning mashed potatoes, placing chicken with sauce, and adding honey glazed carrots on the side.

Notes

  1. For a lighter version, consider substituting half-and-half for heavy cream. Adjust seasoning according to preference.