Creamy Herb Chicken Mashed is a delightful dish that combines juicy chicken with a luxurious herb sauce, perfectly paired with fluffy mashed potatoes and sweet glazed carrots. This comforting meal is not just a feast for the taste buds but also offers a heartwarming experience, ideal for family dinners or cozy gatherings. With its rich flavors and creamy texture, you’ll find yourself returning to this recipe again and again. Let’s dive into this delicious journey of flavors!

Why You’ll Love This Creamy Herb Chicken Mashed

This dish is a true culinary delight for several reasons. First, it features creamy herb chicken, which provides a burst of flavor in every bite. Second, pairing it with mashed chicken with herbs creates a wonderful balance of textures. Third, it’s a comforting meal that is perfect for a weeknight dinner or special occasions. Fourth, the creamy chicken sauce is versatile and can be used with various side dishes. Fifth, it’s a healthy creamy chicken option when made with fresh ingredients. Lastly, it’s an easy recipe, making it accessible for novice cooks looking to impress their guests.

Ingredients for Creamy Herb Chicken Mashed

Gather these items:

2-3 boneless, skinless chicken breasts (or thighs)
Salt & pepper to taste
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream (or half-and-half)
1/3 cup grated Parmesan cheese
1/2 tsp Dijon mustard (optional)
1 tbsp chopped parsley or chives (for garnish)
1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup milk or cream
2-3 tbsp butter for the potatoes
Salt to taste for the potatoes
3 cups baby carrots or sliced carrots
2 tbsp butter for glazing
1 tbsp brown sugar or honey
1/4 tsp salt for the carrots
Pinch of cinnamon or thyme (optional)

How to Make Creamy Herb Chicken Mashed Step-by-Step

Step 1: Boil the Yukon Gold or Russet potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well and mash with butter, milk, and a pinch of salt until smooth. Keep warm.
Step 2: In a saucepan, combine baby carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer on medium heat for about 10-12 minutes until tender and glazed.
Step 3: Pat the chicken breasts dry and season with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat, and sear the chicken for 4-5 minutes on each side until cooked through. Remove and set aside.
Step 4: In the same pan, sauté the minced garlic for about 30 seconds until fragrant.
Step 5: Deglaze the pan with chicken broth, scraping the browned bits. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using), allowing it to simmer for 3-5 minutes until slightly thickened.
Step 6: Return chicken to the sauce, spoon the sauce over it, and simmer for 2 more minutes to meld the flavors.
Step 7: Plate the dish by serving the mashed potatoes alongside glazed carrots and chicken, drizzling extra sauce over everything and garnishing with fresh parsley or chives.

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Pro Tips for the Perfect Creamy Herb Chicken Mashed

Keep these in mind:

This dish pairs well with a side salad. Check out this Mediterranean chickpea salad for a refreshing side.
You can substitute other vegetables for the carrots.
Adjust seasoning to taste.
For a richer flavor, consider using homemade chicken broth. Learn how to make homemade broth.

Best Ways to Serve Creamy Herb Chicken Mashed

Enjoy this dish with a variety of sides. You can serve it with a fresh garden salad or some crusty bread. Another great option is to pair it with steamed green beans or sautéed spinach for a balanced meal. This creamy chicken recipe with herbs is perfect for any dinner setting.

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How to Store and Reheat Creamy Herb Chicken Mashed

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, simply microwave the chicken and mashed potatoes until warmed through. This dish is also great for meal prep, making it easy to enjoy throughout the week.

Frequently Asked Questions About Creamy Herb Chicken Mashed

What’s the secret to perfect Creamy Herb Chicken Mashed?

The secret lies in the quality of the ingredients. Use fresh herbs and good-quality chicken to enhance the flavors. Also, ensure that the cream sauce thickens properly to coat the chicken well.

Can I make Creamy Herb Chicken Mashed ahead of time?

Yes, you can prepare the creamy herb chicken and mashed potatoes ahead of time. Just reheat them before serving for a quick and satisfying meal.

How do I avoid common mistakes with Creamy Herb Chicken Mashed?

To avoid common mistakes, ensure not to overcook the chicken, as it can become dry. Additionally, make sure to properly season the potatoes and sauce for optimal flavor.

Variations of Creamy Herb Chicken Mashed You Can Try

There are many creative ways to enjoy this dish. Consider adding vegetables like spinach or mushrooms to the creamy herb sauce. You can also try using different types of cheese, such as goat cheese, for a unique flavor twist. If you’re looking for a gluten-free option, simply ensure all ingredients meet those dietary needs.

Creamy Herb Chicken Mashed: 5 Comforting Dinner Ideas

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Creamy Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting meal with juicy chicken in a creamy herb sauce.

Author: Robert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2–3 boneless, skinless chicken breasts (or thighs)
Salt & pepper to taste
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream (or half-and-half)
1/3 cup grated Parmesan cheese
1/2 tsp Dijon mustard (optional)
1 tbsp chopped parsley or chives (for garnish)
1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup milk or cream
2–3 tbsp butter for the potatoes
Salt to taste for the potatoes
3 cups baby carrots or sliced carrots
2 tbsp butter for glazing
1 tbsp brown sugar or honey
1/4 tsp salt for the carrots
Pinch of cinnamon or thyme (optional)

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Instructions

Boil the Yukon Gold or Russet potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well and mash with butter, milk, and a pinch of salt until smooth. Keep warm.
In a saucepan, combine baby carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer on medium heat for about 10-12 minutes until tender and glazed.
Pat the chicken breasts dry and season with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat, and sear the chicken for 4-5 minutes on each side until cooked through. Remove and set aside.
In the same pan, sauté the minced garlic for about 30 seconds until fragrant.
Deglaze the pan with chicken broth, scraping the browned bits. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using), allowing it to simmer for 3-5 minutes until slightly thickened.
Return chicken to the sauce, spoon the sauce over it, and simmer for 2 more minutes to meld the flavors.
Plate the dish by serving the mashed potatoes alongside glazed carrots and chicken, drizzling extra sauce over everything and garnishing with fresh parsley or chives.