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A plated serving of Creamy Herb Chicken with Mashed Potatoes and glazed carrots, covered in sauce.

Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots

This recipe provides a comforting, hearty meal featuring herb-marinated chicken, creamy mashed potatoes, and sweet glazed carrots. It is designed to be straightforward for home cooks.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade
  • 2 tbsp olive oil for marinade
  • 1 whole lemon juice and zest
  • 2 tbsp whole grain mustard
  • Few sprigs fresh thyme
  • 1 grated garlic clove for marinade
  • 1/2 tsp salt
  • 1 pinch black pepper
  • 4–6 boneless skinless chicken thighs
For the Carrots
  • 1 lb carrots peeled and sliced in half if large
  • 1 tbsp olive oil for roasting
  • 2 tbsp butter for glaze
  • 1 tbsp honey
  • 1 grated garlic clove for glaze
For the Mashed Potatoes
  • 4 large russet potatoes cut into 2–3” chunks
  • 4 tbsp butter for potatoes
  • 2 oz cream cheese
  • 1/2 cup whole milk
For the Pan Sauce
  • 1 minced shallot or 1/4 yellow onion
  • 2 minced garlic cloves for pan sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp cold butter for finishing sauce
Garnish
  • As needed fresh herbs such as Italian parsley

Equipment

  • Large bowl
  • parchment-lined baking sheet
  • Small pan
  • Pot
  • Skillet
  • small saucepan

Method
 

  1. Whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, a few sprigs of fresh thyme, 1 grated garlic clove, 1/2 tsp salt, and pepper in a large bowl. Add the chicken thighs and toss to coat. Let this marinate for at least 30 minutes.
  2. Preheat the oven to 425°F while the chicken marinates. Wash and prep the carrots, slicing them in half if they are large. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 to 35 minutes, depending on carrot thickness.
  3. Make the carrot glaze: Heat 2 tbsp butter, 1 tbsp honey, and 1 grated garlic clove in a small pan until bubbly. Let it bubble for about 30 seconds, then remove it from the heat. You can reheat this later if needed.
  4. Wash and peel the potatoes, then cut them into 2 to 3-inch chunks. Add them to a cold pot of salted water and bring to a boil. Cook until they are fork-tender, about 15 minutes. Drain the potatoes, then return them to the hot pot for 1 to 2 minutes to let the steam evaporate. Cover and set aside to keep warm.
  5. Remove the chicken thighs from the marinade. Heat a drizzle of olive oil in a pan, and sear the chicken thighs for 4 to 5 minutes per side until golden and cooked through. Cook in batches if necessary to avoid crowding the pan. Transfer the chicken to a plate and set it aside.
  6. In the same pan, add 1 minced shallot and 2 minced garlic cloves and sauté over low heat until fragrant. Deglaze the pan with 1/2 cup white wine, then stir in 1/2 cup chicken stock and 1 tbsp Dijon mustard. Let the sauce reduce by half, then finish by stirring in 2 tbsp cold butter until the sauce looks glossy. Keep the sauce warm on the stove.
  7. Mash the potatoes or put them through a ricer. In a small saucepan, heat 4 tbsp butter, 2 oz cream cheese, and 1/2 cup milk just until the cream cheese melts. Stir this warm milk mixture into the potatoes and season with salt to your taste.
  8. Pour the honey butter glaze over the roasted carrots.
  9. Spoon mashed potatoes onto each plate. Top with the honey-glazed carrots, chicken thighs, and a spoonful of the pan sauce. Garnish with fresh herbs and serve.

Notes

This recipe creates a gluten-free meal suitable for those with dietary restrictions. The use of fresh herbs and simple glazes brings out the natural flavor of the ingredients.

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