Juicy pan-seared chicken thighs simmered in a rich herb cream sauce served with fluffy mashed potatoes and sweet honey-glazed carrots.
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Calories: 610kcal
Equipment
- Large skillet
- pot
- Potato masher
- Small pan
Ingredients
- 2 bone-in chicken thighs skin-on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 medium potatoes peeled and cubed
- 3 tbsp butter
- 1/2 cup milk
- 1 1/2 cups baby carrots
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp fresh parsley chopped for garnish
Instructions
- Place peeled and cubed potatoes in salted boiling water and cook for about 15 minutes until fork tender.
- Drain the potatoes and mash with butter and warm milk until smooth and creamy. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down. Cook 6–7 minutes until crispy, then flip and cook until done.
- Add minced garlic to the skillet and sauté briefly. Pour in heavy cream and stir in thyme and parsley. Simmer until the sauce thickens slightly.
- Cook baby carrots with butter and honey in a small pan over medium heat for 8–10 minutes until tender and glazed.
- Serve mashed potatoes on plates, top with creamy herb chicken, add glazed carrots, and garnish with fresh parsley.
Notes
Add a splash of lemon juice to brighten the sauce or sprinkle parmesan over the mashed potatoes for extra richness.
Nutrition
Calories: 610kcal | Carbohydrates: 42g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 165mg | Sodium: 620mg | Potassium: 950mg | Fiber: 5g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 35mg | Calcium: 10mg | Iron: 15mg