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Creamy Herb Chicken Thighs with Carrots & Mash

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Indulge in a comforting and creamy meal with our Creamy Herb Chicken Thighs with Carrots & Mash. This easy-to-make dish combines tender, flavorful chicken thighs with a rich, herb-infused cream sauce, perfectly paired with buttery mashed potatoes and sweet carrots. The best part? It’s a one-pan dish, making cleanup a breeze. Ideal for a cozy family dinner or a weekend feast.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp fresh thyme (or 1 tsp dried thyme)
  • 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
  • 1 tsp lemon zest
  • Salt and pepper, to taste
  • 4 medium carrots, peeled and cut into sticks
  • 4 large potatoes, peeled and cubed
  • 2 tbsp butter (for the mashed potatoes)
  • 1/4 cup milk (for the mashed potatoes)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and rosemary. Once the oil is hot, sear the chicken thighs, skin-side down, until golden and crispy, about 5-6 minutes per side. Remove the chicken and set aside.
  • Prepare the Sauce: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the heavy cream and lemon zest, stirring well to combine. Return the chicken to the pan, skin-side up, and simmer on low for 15-20 minutes, until the chicken is cooked through and the sauce thickens.
  • Prepare the Carrots: While the chicken cooks, steam or boil the carrots until tender, about 10 minutes. Season with salt and pepper to taste.
  • Make the Mash: In a large pot, bring the potatoes to a boil and cook until fork-tender, about 12 minutes. Drain and mash with butter and milk until smooth and creamy. Season with salt and pepper.
  • Serve: Plate the mashed potatoes, carrots, and top with the creamy herb chicken thighs. Spoon the sauce over the chicken and garnish with fresh parsley.

Notes

  • For a lighter version, you can substitute half-and-half for the heavy cream.
  • If you prefer boneless chicken thighs, you can easily substitute them, but adjust cooking time as needed.
  • Feel free to add any other veggies, such as peas or green beans, to the side.