Name: Creamy Herb Chicken Thighs with Carrots & Mash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 bone-in or boneless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 tbsp olive oil or butter; 2 cloves garlic, minced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp Dijon mustard; 1/2 tsp dried or 1 tsp fresh thyme; 1/2 tsp dried or 1 tsp fresh rosemary; 2 tbsp chopped fresh parsley (for garnish); 4 carrots, peeled and halved or sliced; 1 tbsp olive oil (for carrots); 1/2 tsp salt; 1/4 tsp black pepper; 2 lbs russet or Yukon gold potatoes, peeled and cubed; 4 tbsp butter; 1/2 cup milk or cream; Salt and pepper to taste (for mash)

Creamy Herb Chicken Thighs with Carrots & Mash is a rich, comforting dish that combines tender, pan-seared chicken with a velvety herb cream sauce, sweet roasted carrots, and buttery mashed potatoes. It’s a hearty, well-rounded meal that feels like something I’d order at a cozy bistro—but it’s easy enough to make at home.

Why You’ll Love This Recipe

I love how everything in this dish works together—the crispy, juicy chicken thighs, the smooth mashed potatoes, the soft, caramelized carrots, and the creamy, herb-packed sauce that brings it all together. It’s the kind of meal that makes the house smell amazing and delivers pure comfort in every bite. Plus, it all comes together in one skillet and a couple of simple sides, making cleanup a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and sauce:
bone-in or boneless chicken thighs
salt
black pepper
garlic powder
onion powder
olive oil or butter
garlic (minced)
chicken broth
heavy cream
Dijon mustard
dried or fresh thyme
dried or fresh rosemary
fresh parsley (chopped, for garnish)

For the carrots:
carrots (peeled and halved or sliced)
olive oil
salt
black pepper

For the mashed potatoes:
russet or Yukon gold potatoes (peeled and cubed)
butter
milk or cream
salt
pepper

directions

I preheat the oven to 400°F (200°C) and toss the carrots with olive oil, salt, and pepper. I spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through.
While the carrots roast, I season the chicken thighs with salt, pepper, garlic powder, and onion powder.
In a large skillet, I heat olive oil or butter over medium-high heat and sear the chicken thighs skin-side down (if using skin-on) until golden and crispy, about 4–5 minutes per side. Then I remove them from the skillet and set aside.
In the same pan, I add the minced garlic and cook for 30 seconds. I pour in the chicken broth and scrape up the browned bits from the bottom.
I stir in the heavy cream, Dijon mustard, thyme, and rosemary, bringing it to a gentle simmer. Then I return the chicken to the pan and let it cook in the sauce over low heat for 15–20 minutes until fully cooked and tender.
While the chicken simmers, I boil the potatoes in salted water until fork-tender, then drain and mash them with butter, warm milk or cream, salt, and pepper until smooth and fluffy.
I plate the chicken thighs over mashed potatoes with the roasted carrots on the side, spooning the creamy herb sauce generously over the top. I finish with a sprinkle of chopped parsley.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep, 30 minutes to cook the chicken and carrots, and around 20 minutes for the mash. I usually have everything ready to serve in 45–60 minutes.

Variations

Sometimes I swap the carrots for roasted parsnips, green beans, or sautéed spinach. I’ve also used boneless, skinless thighs or even chicken breasts if that’s what I have on hand. For a tangier sauce, I add a splash of white wine or lemon juice. And when I want to lighten it up, I use half-and-half instead of cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce. The mashed potatoes can be reheated with a little butter or milk stirred in for moisture.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, I often use boneless thighs for quicker cooking. They still stay tender and flavorful in the sauce.

How do I keep the sauce from curdling?

I let the cream come to room temperature before adding it and simmer gently—never boiling—to keep the sauce smooth and creamy.

Can I make this dish ahead of time?

Yes, I make the entire meal and store it in the fridge. I reheat gently before serving and stir the mashed potatoes with a splash of milk or cream to refresh them.

What’s the best herb combo for the sauce?

I like thyme and rosemary for earthiness, with a bit of fresh parsley to finish. Tarragon or basil can also add a nice twist.

Do I have to roast the carrots?

No, I can steam or sauté them, but roasting brings out their natural sweetness and adds great texture to the dish.

Conclusion

Creamy Herb Chicken Thighs with Carrots & Mash is a satisfying, well-rounded meal that feels comforting and elegant all at once. The tender chicken, rich herb sauce, buttery mash, and roasted veggies come together in a way that makes every bite delicious. Whether I’m cooking for a family dinner or just craving something cozy, this recipe always hits the mark.