Tried during lunch break Creamy Herb Chicken Thighs with Mashed Potatoes & Glazed Carrots
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories per serving: ~600 kcal
Ingredients:
– 4 chicken thighs
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 teaspoons dried herbs (thyme, rosemary, or parsley)
– Salt and pepper to taste
– 4 large potatoes
– 1/2 cup milk
– 4 tablespoons butter
– 4 carrots
– 2 tablespoons honey
– 1 tablespoon butter
– Salt to taste
Directions:
1. Heat the olive oil in a pan over medium heat. Season the chicken thighs with salt, pepper, and the dried herbs, then cook them in the pan until they are golden brown and fully cooked.
2. Remove the chicken from the pan and set it aside. In the same pan, add the heavy cream and let it simmer until it thickens. Return the chicken to the pan to coat it in the cream sauce.
3. For the mashed potatoes, peel and chop the potatoes, then boil them until tender. Drain and mash with milk, butter, and a pinch of salt for a creamy texture.
4. For the glazed carrots, slice the carrots and sauté them in butter. Add the honey and cook until the carrots are tender and nicely glazed.
5. Serve the chicken with a generous scoop of mashed potatoes and the sweet glazed carrots on the side.
Notes & Variations 📝
– For added flavor, try marinating the chicken thighs in the dried herbs and olive oil for a couple of hours before cooking.
– Swap in sweet potatoes for the mashed potatoes for a colorful twist.
– Use fresh herbs instead of dried for an even more aromatic dish.
– For a pop of color, add some green peas to the carrots while glazing them.
Enjoy your homemade comfort meal! ✨