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Creamy Herb Chicken Thighs with Carrots & Mash

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Creamy Herb Chicken Thighs with Carrots & Mash is a cozy, comforting dish featuring golden-seared chicken in a rich herb cream sauce, served alongside sweet roasted carrots and buttery mashed potatoes. It’s hearty, flavorful, and perfect for a home-cooked dinner.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop + Roasting
  • Cuisine: American
  • Diet: Halal

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)

Instructions

  1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
  2. Season chicken with salt, pepper, garlic powder, and onion powder.
  3. In a skillet, heat olive oil or butter over medium-high. Sear chicken skin-side down until golden, 4–5 minutes per side. Remove and set aside.
  4. In same pan, add garlic and cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits.
  5. Stir in cream, Dijon mustard, thyme, and rosemary. Simmer gently, then return chicken to pan and cook on low for 15–20 minutes.
  6. Boil potatoes in salted water until tender. Drain and mash with butter, warm milk/cream, salt, and pepper until smooth.
  7. Serve chicken over mashed potatoes with roasted carrots. Spoon sauce over chicken and garnish with chopped parsley.

Notes

  • Substitute parsnips, green beans, or spinach for the carrots.
  • Add a splash of white wine or lemon juice to the sauce for extra tang.
  • Use half-and-half instead of cream for a lighter version.
  • Boneless thighs or chicken breasts work too—adjust cooking time.
  • Store leftovers in fridge for up to 3 days and reheat gently.

Nutrition

Find it online: https://allcookedup.com/creamy-herb-chicken-thighs-with-carrots-mash/