1. Cook the Chicken
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
2. Make the Herb Cream Sauce
- In the same skillet, sauté garlic until fragrant.
- Stir in chicken broth and Dijon mustard, scraping up any browned bits.
- Lower heat and stir in cream and dried herbs. Simmer until slightly thickened.
- Return chicken to skillet, spooning sauce over the top.
3. Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 minutes). Drain.
- Mash with butter, warm milk, salt, and pepper until creamy.
4. Glaze the Carrots
- In a skillet, melt butter and stir in honey, salt, and pepper.
- Add carrots and cook over medium heat for 8–10 minutes until tender and glossy.
5. Assemble the Plate
- Spoon mashed potatoes onto each plate.
- Place a chicken breast on the side, generously topped with herb cream sauce.
- Add a serving of glazed carrots.
- Garnish with fresh parsley or thyme for a restaurant-style finish.
Tips for Success
- Pound chicken breasts to an even thickness for quicker, even cooking.
- Add a squeeze of lemon juice to the cream sauce for brightness.
- For ultra-creamy mashed potatoes, use Yukon Gold or Russet potatoes.
- Try maple syrup instead of honey for a different twist on the carrots.
Final Thoughts
This Chicken with Herb Cream Sauce, Mashed Potatoes & Glazed Carrots recipe is the ultimate comfort-meets-elegance dinner. It’s hearty, flavorful, and beautifully balanced — the kind of meal that warms the soul and makes any evening feel special. Whether it’s for family night or a romantic dinner, this plate has everything you need for a satisfying experience.