Creamy Herb Chicken Thighs with Carrots & Mash
A warm, home-cooked meal featuring crispy chicken thighs simmered in rich cream and fresh herbs, served with sautéed carrots and creamy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 chicken thighs
- 1 cup heavy cream
- 2 tablespoons mixed herbs (thyme, rosemary, parsley)
- 2 cups carrots, sliced
- 4 large potatoes, peeled and cubed
- 2 tablespoons butter
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Sear the chicken in olive oil over medium heat, seasoning with salt and pepper, for about 4-5 minutes per side until golden brown.
- Remove the chicken and sauté the sliced carrots in the same skillet for 3-4 minutes.
- Return the chicken to the skillet and pour in the heavy cream with the mixed herbs.
- Cover and let it simmer gently for about 20 minutes until cooked through.
- Boil the cubed potatoes in salted water until tender, then mash with butter, salt, and pepper.
- Serve the chicken with sautéed carrots and mashed potatoes.
Notes
Pairs well with a green salad or roasted asparagus. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg