Description
A heartwarming dish featuring juicy chicken thighs in a creamy herb sauce, served with velvety mashed potatoes and sweet honey glazed carrots.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup heavy cream
- 1 tablespoon mixed herbs (thyme, rosemary, parsley)
- Salt and pepper to taste
- 2 cups mashed potatoes (Yukon Gold or Russet)
- 4 cups carrots, sliced
- 3 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Season the chicken thighs generously with salt, pepper, and mixed herbs. Heat olive oil in a skillet over medium heat, then add the chicken skin-side down. Sear for about 6-7 minutes per side until golden brown and cooked through.
- Pour the heavy cream into a saucepan over low heat to warm gently. Once the chicken is cooked, add the warm cream directly over it in the skillet and let it simmer for a few minutes.
- Peel and cut the potatoes into chunks, then boil in salted water until tender. Drain and mash with butter, milk, salt, and pepper until creamy.
- Steam or boil the sliced carrots until tender. In a small pan, melt butter over medium heat, stir in honey until combined, then toss the carrots in the honey glaze.
- Serve the creamy herb chicken with scoops of mashed potatoes and a side of honey glazed carrots.
Notes
Make the mashed potatoes and honey glazed carrots ahead of time for easier serving. Customize the dish with different herbs or add more vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg