Description
A comforting meal featuring tender chicken thighs in a creamy herb sauce, accompanied by buttery mashed potatoes and sweet honey glazed carrots.
Ingredients
Scale
- 4 chicken thighs
- 1 cup heavy cream
- 2 tablespoons mixed herbs (such as thyme, rosemary, and parsley)
- Salt and pepper to taste
- 4 large potatoes
- 4 tablespoons butter
- 1/2 cup milk
- 4 carrots, peeled and sliced
- 3 tablespoons honey
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs generously with salt, pepper, and mixed herbs.
- Heat the olive oil in a skillet over medium heat and brown the chicken thighs for about 5 minutes on each side.
- Pour the heavy cream over the chicken and transfer the skillet to the oven; bake for 25-30 minutes.
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and mash the potatoes with butter and milk, adding salt to taste.
- Steam or boil the carrots until tender, then toss with honey.
- Serve the chicken alongside mashed potatoes and honey glazed carrots.
Notes
For make-ahead advice, prepare the chicken sauce a day in advance. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg