Creamy Herb Chicken with Mashed Potatoes and Honey Glazed Carrots
A delightful one-pan meal featuring juicy chicken thighs, creamy mashed potatoes, and sweet honey-glazed carrots, perfect for family dinners.
Ingredients
Main Protein
- 4 pieces chicken thighs, bone-in, skin-on Season with salt, pepper, and mixed herbs.
Starch/Pasta
- 4 large potatoes, peeled and chopped Use starchy potatoes like Russets.
Aromatics & Vegetables
- 4 pieces carrots, sliced Sauté with honey.
Liquids/Dairy
- 1 cup heavy cream Use for a rich sauce.
- milk for mashing Adjust for desired creaminess.
- butter for mashing Add for a luxurious side.
Seasoning/Spice Blend
- 2 tablespoons mixed herbs (thyme, rosemary, parsley) Chop finely for maximum flavor.
- to taste salt and pepper Season chicken and potatoes.
- 2 tablespoons honey Use to glaze carrots.
Instructions
Preparation
- Heat a large skillet over medium-high heat. Cook each chicken thigh for about 6-7 minutes per side until golden brown.
- In a large pot, add chopped potatoes and cover them with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and set aside.
Cooking
- Once the chicken is cooked, remove it from the skillet. Lower the heat, then deglaze the pan with heavy cream, scraping up any browned bits for extra flavor. Cook for about 2-3 minutes.
- In the pot, add butter, milk, and a pinch of salt to the drained potatoes. Mash them until fluffy and creamy.
- In another pan, add sliced carrots and honey, cooking over medium heat for about 10 minutes.
- Return the chicken to the skillet with the sauce, allowing it to simmer for another 3-4 minutes.
- Serve the chicken with a generous scoop of mashed potatoes and a side of honey-glazed carrots.
Notes
Enhance flavor by adding garlic to the mashed potatoes. Consider serving a fresh green salad as an accompaniment.