Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots
A comforting meal combining juicy chicken thighs with a rich and creamy sauce, paired with smooth mashed potatoes and sweet, tender carrots.
Ingredients
For the chicken
- 4 pieces chicken thighs
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the mashed potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
For the honey glazed carrots
- 4 pieces carrots, sliced
- 2 tablespoons honey
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Season chicken thighs with garlic powder, onion powder, thyme, salt, and pepper.
- Cook the chicken for about 5-7 minutes on each side until golden brown.
- Pour heavy cream over the chicken, cover, and bake in the preheated oven for 25-30 minutes.
Mashed Potatoes
- Boil the potatoes in salted water until tender.
- Drain, then mash with milk and butter until smooth.
Honey Glazed Carrots
- In another pot, cook the carrots in a little water until tender.
- Drizzle with honey and stir to coat.
Serving
- Plate the creamy herb chicken with a generous scoop of mashed potatoes and a serving of honey glazed carrots.
- Garnish the chicken with fresh herbs for extra flavor.
Notes
To store leftovers, let the chicken and sides cool completely. Place them in airtight containers and store them in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat thoroughly before serving. Use fresh herbs for better flavor and adjust the consistency of the mashed potatoes by adding more milk if desired.