Creamy Herb Chicken Thighs with Carrots & Mash
A comforting dish of succulent chicken thighs in a creamy herb sauce, served with mashed potatoes and roasted carrots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 1 cup heavy cream
- 1 tablespoon mixed herbs (thyme, rosemary, parsley)
- 2 cups carrots, chopped
- 2 tablespoons olive oil
- 4 large potatoes, peeled and chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken thighs generously with salt and pepper. Heat the olive oil over medium heat in a skillet, adding chicken thighs to brown on both sides for about 5-7 minutes.
- Pour in the heavy cream and sprinkle mixed herbs over chicken. Allow to simmer gently for 10-15 minutes.
- Boil chopped potatoes in a separate pot until tender, about 15-20 minutes. Drain and mash with butter, salt, and pepper until smooth.
- Spread chopped carrots on a baking tray, drizzle with olive oil, salt, and pepper, and roast for about 20 minutes.
- To serve, place mashed potatoes on each plate, top with chicken thigh and sauce, and arrange roasted carrots on the side.
Notes
This dish keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg