Ingredients
Scale
- 1 bone-in, skin-on chicken thigh
- 1 tbsp olive oil or butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp dried herbs (thyme, parsley, or Italian mix)
- Salt & pepper to taste
- Chopped fresh parsley (for garnish)
- 2 medium potatoes, peeled & cubed
- 2 tbsp butter
- 2 tbsp milk or cream
- Salt & pepper to taste
- 3–4 whole carrots, peeled
- 1 tsp olive oil or butter
- Pinch of salt & dried parsley
Instructions
- Season the chicken thigh with salt and pepper. In a skillet over medium heat, sear it skin-side down in olive oil for 5-6 minutes until golden brown. Flip the chicken and cook through until fully done. Remove from skillet and set aside.
- In the same skillet used for the chicken, add chicken broth to deglaze. Stir in heavy cream, Dijon mustard, dried herbs, salt, and pepper. Allow it to simmer for about 4-5 minutes until thickened. Return the seared chicken back into the pan to coat it well with the sauce.
- Bring a pot of water to a boil. Add cubed potatoes and cook until soft (about 15 minutes). Drain them well before mashing with butter, milk or cream, salt, and pepper until smooth and fluffy.
- Boil or steam carrots until they are fork-tender (approximately 8-10 minutes). Drain them well before tossing in olive oil or butter along with a pinch of salt and dried parsley in a hot pan for a glossy finish.
- On each plate, serve a generous scoop of mashed potatoes alongside glazed carrots. Top with your succulent herb-cream chicken drizzled with sauce. Garnish with chopped fresh parsley to add color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 640
- Sugar: 4g
- Sodium: 820mg
- Fat: 39g
- Saturated Fat: 17g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 145mg