Description
A comforting and flavorful dinner featuring crispy seared chicken thighs simmered in a creamy herb sauce, paired with silky mashed Yukon gold potatoes and caramelized roasted carrots. Perfect for a cozy family meal, this dish combines simple ingredients with rich textures and fresh herbs for an irresistible home-cooked experience.
Ingredients
Scale
Chicken and Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Vegetables and Mash
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 3 cups baby carrots or 4 large carrots, peeled and cut
Instructions
- Season and Sear Chicken: Generously season the chicken thighs with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden brown. Flip and sear the other side for 4-5 minutes. Remove chicken from skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the carrots with a drizzle of olive oil, salt, and pepper. Spread them out on a sheet pan and roast for 25-30 minutes, flipping halfway through, until they are fork-tender and have a caramelized exterior.
- Boil and Mash Potatoes: While the carrots roast, place the peeled and chopped Yukon gold potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain thoroughly, then mash the potatoes with 2 tablespoons of butter and 1/2 cup of whole milk. Season to taste with salt.
- Prepare Herb Cream Sauce: Using the same skillet from the chicken, reduce heat to medium and melt 1 tablespoon butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in fresh thyme and chicken broth, scraping the browned bits from the pan. Allow the mixture to simmer for 2-3 minutes. Pour in the heavy cream and chopped parsley, stirring to combine.
- Simmer Chicken in Sauce: Return the chicken thighs to the skillet, placing them skin-side up. Let them simmer uncovered in the herb cream sauce for 10-12 minutes, until the chicken is fully cooked through (internal temperature reaches 165°F/74°C) and the sauce has thickened slightly.
- Serve: Plate the mashed potatoes, top each serving with a chicken thigh, and drizzle with the creamy herb sauce. Add a generous portion of roasted carrots on the side. Garnish with extra parsley and a sprinkle of red pepper flakes if desired.
Notes
- Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
- Yukon gold potatoes give creamier mash but feel free to substitute with russets if preferred.
- Red pepper flakes add a subtle heat; omit if sensitive to spice.
- For an even richer sauce, you can add a splash of white wine before simmering the broth.
- Leftovers store well refrigerated up to 3 days; reheat gently to avoid drying out chicken.
