Introduction
This dish is comfort food elevated: juicy pan-seared chicken breast finished in a fragrant herb cream sauce, paired with buttery mashed potatoes and tender glazed carrots. It’s a balanced plate that feels both rustic and restaurant-worthy. Each element is simple to prepare, yet together they create a satisfying meal that’s perfect for weeknights or entertaining.
Ingredients
For the Seared Chicken & Herb Cream Sauce
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning (or mixture of thyme, parsley & oregano)
- 2 tbsp fresh parsley, chopped
- Optional: ¼ cup grated Parmesan
For the Mashed Potatoes
- 2 lbs potatoes (Yukon Gold or russet), peeled and cubed
- 4 tbsp butter
- ½–¾ cup milk or cream (warm)
- Salt and pepper to taste
- Optional: 2 tbsp sour cream or cream cheese for extra creaminess
For the Glazed Carrots
- 5–6 large carrots, sliced into sticks or rounds
- 2 tbsp butter
- 1 tbsp honey or brown sugar
- Salt and pepper to taste
- Optional: pinch of cinnamon or thyme
Instructions & Methods
1. Make the Mashed Potatoes
- Place potatoes in a pot of cold salted water.
- Bring to a boil and cook 12–15 minutes, until fork-tender.
- Drain well, return to pot, and let steam for 1 minute.
- Add butter, warm milk/cream, salt, and pepper.
- Mash until smooth and creamy. Adjust consistency with more milk if needed.
Method: Boiling and mashing.
2. Prepare the Glazed Carrots
- In a large skillet, melt butter over medium heat.
- Add carrots, cooking for 2–3 minutes.
- Stir in honey (or sugar), plus salt and pepper.
- Add 2–3 tbsp water, cover, and cook 6–8 minutes until tender.
- Uncover and cook another 1–2 minutes to thicken glaze.
Method: Sautéing and glazing.
3. Cook the Chicken
- Pat chicken dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high.
- Sear chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C internal temp).
- Remove chicken and set aside.
Method: Pan-searing.
4. Make the Herb Cream Sauce
- In the same skillet, melt remaining butter.
- Add minced garlic and sauté 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits.
- Stir in cream, Dijon mustard, and Italian seasoning.
- Simmer 3–5 minutes until slightly thickened.
- Add fresh parsley (and Parmesan if using).
- Return chicken to pan and spoon sauce over it.
Method: Deglazing, simmering, and reduction.
5. Serve
Plate a generous scoop of mashed potatoes, a portion of glazed carrots, and a seared chicken breast. Spoon extra herb cream sauce over the chicken and potatoes.