Description
A comforting one-pan meal featuring tender chicken thighs in a creamy herb sauce, paired with buttery mashed potatoes and sweet honey-glazed carrots.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon fresh herbs (thyme or rosemary, chopped)
- Salt and pepper to taste
- 2 pounds potatoes (Yukon Gold or Russet)
- 1/2 cup milk
- 4 tablespoons butter (plus extra for finishing the mash)
- 4 large carrots (peeled and sliced on the bias)
- 2 tablespoons honey
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, and chopped herbs.
- Heat oil in a skillet over medium-high heat. Brown the thighs skin-side down for 4–5 minutes, then flip and brown the other side for 2–3 minutes.
- Remove the chicken and lower heat. Add a splash of cream, scrape up browned bits, then add remaining cream. Simmer gently.
- Return chicken to the pan, cover loosely, and simmer until cooked through (12–15 minutes).
- While chicken simmers, boil potatoes in salted water until fork-tender (15–20 minutes). Drain, mash with milk and butter.
- Toss carrots with honey, oil, and salt. Spread on a baking sheet and roast for 20–25 minutes, turning once.
- To serve, spoon mashed potatoes onto plates, place chicken on top, drizzle with sauce, and arrange honey-glazed carrots alongside.
Notes
Swap chicken thighs for breasts and reduce simmer time. For lower fat, use Greek yogurt stirred into the sauce off-heat. For dairy-free, replace cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
Keywords: chicken, creamy sauce, mashed potatoes, comfort food, weeknight dinner