Description
Creamy Herb Chicken Thighs with Carrots & Mash is a comforting and flavorful dish featuring juicy, pan-seared chicken thighs simmered in a rich garlic herb cream sauce, served alongside roasted caramelized carrots and creamy Yukon gold mashed potatoes. This well-balanced meal combines simple ingredients and techniques to deliver an elegant home-cooked dinner perfect for family meals or special occasions.
Ingredients
Scale
Chicken & 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 & 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 the Chicken: Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crisp. Flip and sear the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Roast the Carrots: Preheat your oven to 400°F (200°C). Toss the baby carrots or peeled and cut large carrots with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through cooking, until they are tender and caramelized.
- Boil and Mash the Potatoes: While the carrots roast, bring a large pot of salted water to a boil. Add the peeled and chopped Yukon gold potatoes and cook for 15-20 minutes, or until fork-tender. Drain the potatoes well, then mash them with 2 tablespoons of butter and 1/2 cup of whole milk. Season with salt to taste and keep warm.
- Prepare the Herb Cream Sauce: Using the same skillet used for the chicken, reduce the heat to medium. Melt 1 tablespoon of butter, then add the minced garlic and sauté for about 1 minute until fragrant. Stir in the fresh thyme and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes, then add the heavy cream and chopped parsley, stirring to combine thoroughly.
- Simmer Chicken in Sauce: Return the chicken thighs to the skillet, placing them skin-side up. Simmer uncovered for 10-12 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
- Assemble and Serve: On each plate, spoon a portion of mashed potatoes, place a chicken thigh on top, and drizzle generously with the herb cream sauce. Add a serving of roasted carrots on the side, then garnish with extra chopped parsley and an optional sprinkle of red pepper flakes for a bit of heat.
Notes
- Ensure chicken thighs are cooked to an internal temperature of 165°F (74°C) for safety.
- For extra crispy skin, sear chicken thighs skin-side down without moving them initially until golden brown.
- You can substitute fresh thyme and parsley with dried herbs if necessary, but fresh herbs provide the best flavor.
- Use Yukon gold potatoes for creamy texture in the mash; russets can be used but may result in a fluffier mash.
- If you prefer a thicker sauce, simmer it a bit longer before adding the cream or add a small slurry of cornstarch mixed with cold water.
- Red pepper flakes are optional but add a nice subtle heat contrast to the creamy sauce.
